Recipe - Broccoli Noodle Soup

2 tablespoon Salad oil
Three fourths cup Chopped onion
6 cup Water
6 Chicken bouillon cubes
8 ounce Medium egg noodles
1 teaspoon Salt
2 pack (10oz) frozen chopped
broccoli
1/8 teaspoon Garlic powder
6 cup Milk
1 pound Velveeta cheese
Pepper to taste

Heat oil in a large Dutch oven. Saut‚ onion over medium heat in oil for 3
minutes. Add water and bouillon cubes. Heat to boiling, stirring
occasionally, until cubes are dissolved. Gradually add noodles and salt,
making certain bouillon mixture continues to boil. Cook, uncovered, for 3
minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4
minutes more. Lower heat and add milk, cheese, and pepper. Continue cooking
until cheese melts. Yield: 8 to 10 servings.

MRS. LUCY W. GARDNER

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.