Broccoli Onion Soup

• 2 Tbsp. salad oil or margarine
• 3/4 c. chopped onion
• 6 c. water
• 6 chicken bouillon cubes
• 8 oz. fine egg noodles (about 4 c.)
• 1 tsp. salt
• 2 (10 oz.) pkg. frozen chopped broccoli
• 1/8 tsp. garlic powder
• 6 c. milk
• 1 lb. American cheese, cubed

1. In large saucepan, heat oil.
2. Add onion and saute over medium heat for 3 minutes.
3. Add water and bouillon cubes.
4. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt so that bouillon mixture continues to boil.
5. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder.
6. Cook 4 minutes more.
7. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly.
8. Yield:
9. Makes about 4 quarts or 12 servings.

salad oil, onion, water, chicken, egg noodles, salt, broccoli, garlic powder, milk, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562783 (may not work)