Broccoli Soup

• 4 c. cut broccoli
• 2 c. sliced carrots
• 2 c. chopped onions
• 4 c. water
• 3 to 4 chicken bouillon cubes
• 2 tsp. dried thyme
• 2 tsp. dried basil
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 finely chopped clove
• 3 bay leaves
• 1 stick margarine
• 4 c. milk
• 2 c. cubed Velveeta cheese

1. Cook the vegetables until tender (about 20 to 25 minutes). The water should be cooked down. Add chicken bouillon and spices. In another pan, melt the margarine.
2. Add two tablespoons flour very slowly.
3. To this, add milk slowly.
4. Add cheese. Stir until melted.
5. Add vegetable mixture.
6. Warm and serve.
7. If you like a cheesy sauce, add more cheese.

broccoli, carrots, onions, water, chicken bouillon cubes, thyme, basil, garlic powder, salt, pepper, clove, bay leaves, margarine, milk, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907723 (may not work)