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!
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