"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Velveeta Broccoli Soup Recipe

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This recipe for Velveeta Broccoli Soup, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Dupree
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup chopped onions
2 Tbsp. butter or margarine, divided
2 Tbsp. flour
2 1/2 cups milk
3/4 lb. (12 oz.) Velveeta Light Reduced Fat, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/8 tsp. pepper

Directions:
Directions:
1. Cook and stir onion in 1 Tbsp. of the butter in 2-quart saucepan on medium heat until onion is tender.
2. Add remaining 1 Tbsp. of the butter and flour; cook 1 minute or until hot and bubbly; stirring constantly. Gradually add milk, stirring until well blended. Bring to a boil. Reduce heat to a medium-low; simmer 1 minute.
3. Add remaining ingredients; cook until Velveeta is melted and soup is heated through, stirring occasionally.

Number Of Servings:
Number Of Servings:
Makes 6 servings about 1 cup each
Preparation Time:
Preparation Time:
Prep: 10 min. Cook: 15 min.

 

 

 

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