Saturday, March 7, 2009

Pasta Broccoli Cheese Soup

1 Tbls. butter
1 chopped onion

Saute until onion is tender

Cook 8 oz. corkscrew pasta in 3 c. water
Add 6 chicken bouillon cubes
3 c. steamed broccoli
6 c. milk
3/4 of a 2 lb. block of Velveeta cheese

Stir well. Heat thoroughly. DO NOT BOIL, it will curdle.

I was given this recipe to me by a friend who always made the best food. She said this was a pampered chef recipe.
It's a twist to the normal everyday broccoli and cheese soup. Enjoy!


Blog Widget by LinkWithin