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Broccoli Cheese Soup

2 tbsp. oleo
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles (4 cups)
2 (10 oz.) pkgs. frozen cut broccoli
1/8 tsp. garlic powder
1 lb. American cheese or Velveeta
6 c. milk

Heat butter in Dutch oven and saute onion over medium heat 3 minutes. Add water and bouillon cubes. Heat to boil and stir to dissolve. Gradually add noodles and salt so water still boils. Cook 3 minutes. Stir in broccoli and garlic powder. Cook 4 minutes. Add milk, cheese and pepper to taste. Cook and stir until cheese melts. Don't boil hard after adding milk and cheese. Keeps 1 to 2 weeks in refrigerator.

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