Macaroni, Broccoli Corn Soup

• 1/2 Broccoli
• 1/2 Onion (small)
• 60 grams Macaroni (dried)
• 200 ml Water
• 1 Soup stock cube
• 1 can Canned cream corn
• 400 ml Milk
• 1 Salt and pepper

1. This time I used twisted macaroni (instructed cooking time on the package was 9 minutes).
2. For the canned cream corn, I used "Aohata Tokachi" brand creamed corn (435 g).
3. Cut the broccoli into small pieces.
4. Finely chop the onion.
5. In a pot, heat 1 tablespoon of butter, and stir-fry the onions.
6. Pour in the water, cover the pot, and bring to a boil.
7. Once it comes to a boil, add the macaroni and soup stock cube (break it up with your fingers), cover again, and simmer over medium heat for about 5 minutes.
8. Stir occasionally, so as not to burn the vegetables and macaroni on the bottom of the pot.
9. Add the canned cream corn, milk, and broccoli, lower the heat, and simmer for another 5 minutes or so.
10. Taste, and season with salt and pepper if needed.
11. If you simmer for too long and the liquid has reduced, add more milk.

broccoli, onion, macaroni, water, cube, cream corn, milk, salt

Taken from cookpad.com/us/recipes/152104-macaroni-broccoli-corn-soup (may not work)