This is my mother's recipe for Broccoli Cheese Soup. I believe she adapted it from a Brethren Women's Cookbook.
3/4 cup onion
3 Tbs. Margarine
Saute onion in margarine for 3 minutes.
6 cups of water
6 chicken bullion cubes
Heat to boiling and stir until cubes are dissolved.
8 oz. thin noodles
1 tsp. salt
Cook three minutes.
Stir in 2 - 10oz packages of broccoli which has been cooked according to package directions. If using fresh broccoli, it must be fully cooked and finely chopped.
1/4 tsp garlic powder and cook for 4 minutes.
Reduce heat and Add:
6 cups of milk
1 lb of Velveeta cheese.
Stir until cheese is melted. Season with pepper to taste.