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| Broccoli Cheese Soup |
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| 2 Tablespoons melted margarine |
| 1 teaspoon salt |
| 1 (8 ounce) package vermicelli pasta |
| 3/4 cup chopped onion |
| 5 cups water |
| 6 chicken bouillon cubes |
| 2 packages frozen, copped broccoli squares |
| 1/8 teaspoon garlic powder |
| 1 1/2 pounds Velveeta cheese, cubed |
| 6 cups milk |
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| In large pot, melt margarine and sauté onions. Stir in water and bouillon cubes. Bring to a boil. Add pasta and salt; simmer 3 minutes. Stir in broccoli and garlic powder; simmer 3 minutes. Add milk and cheese. Stir a lot! Add pepper to taste. |
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