Cheese Soup

• 2 lb. Velveeta cheese, cubed
• 1/2 pt. half and half
• 1 stick butter
• 1 yellow onion
• 1 pkg. sliced mushrooms (fresh)
• 8 c. water
• 1 head cauliflower
• 1 head broccoli
• 1 pkg. Lipton Parmesan or butter noodles
• 4 oz. medium size shell macaroni
• 1 tsp. garlic powder
• 1 tsp. chicken bouillon

1. Put cheese and milk on low heat; melt and stir.
2. Saute onion and mushrooms in butter.
3. Add to cheese and half and half mixture. In a large stock pot, boil cauliflower and broccoli until tender. Add noodles, macaroni, garlic powder and chicken bouillon together.
4. Cook until macaroni is done.
5. Add ingredients in stock pot to cheese.
6. Warm; don't cook much longer (only warm).

velveeta cheese, butter, yellow onion, mushrooms, water, cauliflower, broccoli, butter noodles, macaroni, garlic powder, chicken bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522483 (may not work)