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Broccoli-Cheese Soup

by

Yield: 16 to 20 servings

Easy and well loved by many.

Ingredients:

  • 1/4 cup (1/2 stick) margarine
  • 1 onion, chopped
  • 5 cups water
  • 5 chicken bouillon cubes
  • 2 packages (10 ounces each) frozen chopped broccoli
  • 1 package (8 ounces) medium egg noodles
  • 5 cups milk
  • 32 ounces Velveeta cheese, cubed
  • pepper to taste

Instructions:

In a large kettle, melt the margarine over medium heat. Add the onion and saute until tender, about 4 minutes. Add the water and bouillon cubes; stir to dissolve. Bring to a boil. Add the frozen broccoli and simmer for 5 minutes. Add the noodles and simmer for 5 minutes. Add the milk and Velveeta and simmer until the cheese is melted. Season to taste with pepper.
Updated Thursday, May 23rd, 2002
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2 Responses to Broccoli-Cheese Soup

  1. Anonymous June 10, 2005 at 3:48 pm #

    Well, I am from Wisconsin and I made it and I ended up making more. I think it is a perfect recipe.

  2. Barbara Wright November 2, 2011 at 4:41 pm #

    I would not make this recipe with the ingredients listed. I do not consider VELVETTA to be a real cheese. Would much prefer to see a recipe for broccoli-cheddar soup. It is clearly well liked by many considering the number of restaurants now offering it on their menus.

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