THE BARN BROCOLLI SOUP

 

 

2 HEADS BROCOLLI (I USE 14OZ FROZEN BROCOLLI FLORETS INSTEAD)

6 CUPS WATER

1-1/2 TBSP CHICKEN BASE

1 BAG EGG NOODLES

2 LBS VELVEETA CHEESE

4 CUPS MILK

 

COMBINE BROCOLLI, 6 CUPS WATER AND CHICKEN BASE.  COOK UNTIL BROCOLLI IS DONE (10 MINUTES).  DO NOT DRAIN.   IN SEPARATE PAN COOK NOODLES WITH A LITTLE MORE CHICKEN BASE FOR FLAVOR IN WATER AS ON PACKAGE.  DRAIN.  ADD MILK AND NOODLES  TO BROCOLLI.  HEAT UNTIL WARM.  ADD CHEESE AND HEAT UNTIL HOT BUT DO NOT BOIL.