Wednesday, September 2, 2009

Noodle, Cheese and Broccoli Soup

mmm....mmm...good...I am ready to try this one!

{Recipe from} My Favorite Recipes

Noodle, Cheese, and Broccoli Soup
6 cups milk (don't use whole milk--it curdles)
1 1/2 head of fresh broccoli
1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)
6 chicken bouillon cubes
8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)
dash of garlic salt (or more)
6 cups water
dash of pepper
--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL (it will curdle and look like little pieces of floating butter).

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