December
2004 Newletter recipe from the
BROCCOLI CHEESE SOUP
2 tablespoons
oil
1
onion chopped
4
cups water
1
bunch fresh broccoli, bite size pieces
8
oz. noodles
2
pints half ‘n’ half
2
pounds Velveeta, cubed
Garlic
powder to taste
Pepper
to taste
Saute
onion in oil. Add water, seasoning, broccoli. Cook
until broccoli is bright green. Add noodles. Cook until noodles are tender. Add
cheese and cream. Heat through gently.
Serves 6-8.
Enjoy!