Broccoli Cheese Soup

• 2 Tablespoons Oil
• 3/4 cups Onion, Chopped
• 6 cups Water
• 6 cubes Chicken Bouillon
• 8 ounces, weight Fine Egg Noodles
• 1 teaspoon Salt
• 20 ounces, weight Frozen Chopped Broccoli
• 1/3 teaspoons Garlic Powder
• 6 cups Milk
• 1 pound Velveeta Cheese Cut Into Cubes
• 1/4 teaspoons White Pepper

1. In a large pot saute onions in oil over medium heat for 3 minutes. Then add water and bouillon cubes. Heat to boiling, stirring occasionally until the bouillon cubes are dissolved. Add noodles and salt gradually so that the bouillon mixture continues to boil. Cook covered for 3 minutes. Stir in broccoli and garlic powder. Continue to simmer for 4 minutes. Lower heat to low and add milk, cheese and white pepper. Continue cooking on low until cheese melts.

oil, onion, water, chicken bouillon, egg noodles, salt, broccoli, garlic, milk, velveeta cheese, ubc

Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-6/ (may not work)