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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 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:
1. 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.
2. 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).
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