Broccoli Cheese Soup

From the Kitchen of Jackie Schneider

2 (10oz) pkg chopped broccoli – cooked and drained

¾ c. chopped onion

6 chicken bullion cubes

1 tsp salt and pepper

6 C. milk

8 oz vermicelli noodles (raw)

¼ tsp garlic powder

1 lbs. Velveeta cheese – cut in cubes

1 Tbsp. Butter

6 C water

melt butter and sauté onions

add water and bullion cubes and bring to boil

add salt and noodles cook uncovered 3 min.

add broccoli and garlic cook until hot

add milk cook until hot

add cheese and stir until melted