Food
Broccoli-Cheese Soup
By Yankee Magazine|May 23 2002|
Easy and well loved by many.
Yield:
16 to 20 servings
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.
Well, I am from Wisconsin and I made it and I ended up making more. I think it is a perfect recipe.
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.