Several people have asked for this recipe over the past couple of days, so while I'm typing I figured I'd type it on here, too! Once again, giving credit where credit is due...this recipe is from my former boss Glenda Hartmann, director of Mother's Day Out at First Evangelical Church in Memphis. She would bring it to our soup luncheons, and it was raved about there as well. So, I'm just passing on a very yummy thing!
Broccoli Cheese Soup (yields about six quarts!)
6 cups water
6 chicken bouillon cubes
1 Tbs oil
1 onion or equivalent amount of onion flakes
6-8 oz vermicelli (I tend to use angel hair pasta instead)
20 oz frozen broccoli
2 lbs Velveeta
4 cans evaporated milk
Boil water. Add bouillon, oil, onion, and vermicelli. Cook 3-4 minutes. Add broccoli and boil an additional 3-4 minutes. Reduce heat to low and add cheese and milk. Heat until melted.
I like to throw in about a cup of shredded Colby Jack - it just enhances the cheese flavor a touch.
I have cooked this in a crock pot - just put all ingredients in together and cook on low until all cheese is melted and flavors are thoroughly blended. But, it does taste better when done in a pot and then just kept warm in the crock pot. For reheating use double boiler or pour some water in the bottom of a crock pot, insert a crock pot liner, and pour leftover soup into liner.