Recipe - Broccoli Onion Soup

1 md Sweet onion, chopped
2 tablespoon Butter or margarine
2 pack (8 ounces each) cream
cheese, cubed
2 cup Milk
2 Chicken bullion cubes
1 One half cup Boiling water
1 pack Frozen chopped broccoli (10
ounces) cooked and drained
1 teaspoon Lemon juice
1 teaspoon Salt
One fourth teaspoon Pepper

Saute onion in butter until tender. Add cream cheese and milk; stir over
low heat until cheese is melted. Dissolve bullion in boiling water; add to
cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat
thoroughly.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini