Broccoli Cheese Soup Recipe
Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"—Carol Miller, Rittman, Ohio
Prep: 10 min.
Cook: 30 min.
Yield: 12-16 Servings
Ingredients
1-1/2 cups chopped onions
2 tablespoons butter
6 cups hot water
6 chicken bouillon cubes
1/4 teaspoon garlic powder
8 ounces uncooked pasta
2 teaspoons salt
6 cups frozen chopped broccoli
6 cups milk
1 pound process cheese (Velveeta), cubed
Directions
In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes.
Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted. Yield: 12-16 servings (4 quarts).
Originally published as Broccoli Cheese Soup in Country Woman January/February 1996, p16
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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