Broccoli Cheese Noodle Soup

2 tbsp salad oil
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
8 oz. thin egg noodles
1 tsp. salt
2 packages (10 oz. each) frozen chopped broccoli
1/8 tsp. minced garlic
6 cups milk
1 lb. Velveeta cheese

In a large pan, heat oil, add onions and saute over medium heat for 3 minutes. Add water and bouillon. Heat to boiling. Add noodles and salt. Cook uncovered 3 minutes. Stir in broccoli and garlic. Cook 4 minutes more. Add milk, cubed Velveeta cheese and dash of pepper and continue cooking until the cheese melts.

rec.food.recipes/Jan/1995