Colder weather means time for soup! Here’s one for you to try –

Broccoli Cheese Soup

2 pkg. Frozen chopped broccoli or 1 bunch fresh broccoli
½ to 1 c. noodles (uncooked)
½ c. chopped onion
1 T. margarine
6 cubes chicken bouillon
5 c. water
6 c. milk (part evaporated)
1 lb. grated cheese

Saute onion in margarine. Cook all ingredients except milk and cheese in large pot (6 quart) or Dutch oven until tender. Thicken with flour thickening, if not very thick. Add the milk and cheese. Simmer 30 minutes. Yield: About 16-18 1-cup servings.

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.