Broccoli-Cheese Noodle Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking, pens Trinity Nicholas from Mt.Carbon, West Virgina. It's very filling with a salad and bread. We spoon the leftovers over baked potatoes. Ingredients:
3 cups frozen chopped broccoli |
2 ounces angel hair pasta, broken into small pieces |
1/4 cup butter, cubed |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup water |
3/4 cup milk |
1/8 teaspoon pepper |
6 ounces process cheese (velveeta), cubed |
1/2 cup sour cream |
Directions:
1. Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil). Yield: 4-5 servings.
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