Creamy Broccoli Soup
- 1 (12 oz.) pkg. frozen egg noodles
- 1 stick butter or margarine
- 1 c. chopped onions
- 1 (8 oz.) can mushrooms or 2 1/2 c. fresh
- 6 c. chicken broth
- 2 pkg. frozen chopped broccoli
- 5 c. cubed ham
- 1 Tbsp. parsley
- 1/8 tsp. garlic
- 1 lb. Velveeta cheese
- 4 c. milk
- Cook egg noodles separately for 10 to 12 minutes.
- Do not salt; drain.
- Saute onions and mushrooms in butter until soft and slightly brown.
- In large kettle, bring chicken broth to boil. Add frozen broccoli, ham, parsley, garlic, onions and mushrooms. When mixture returns to a boil add cooked noodles and cubed cheese, reducing heat to a lower temperature.
- When cheese is melted, add milk.
- Heat thoroughly but do not boil.
- Serves 10 to 12.
frozen egg noodles, butter, onions, mushrooms, chicken broth, broccoli, ham, parsley, garlic, velveeta cheese, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=259084 (may not work)