Make it and you will know exactly what I'm talking about it.
I made my first batch of the fall season because Mini Me was feeling under the weather and requested it.
1 TBS olive oil
1 cup diced onion
1 clove minced garlic
2 carrots peeled and sliced
1 can of chopped mushrooms or fresh
2 cups fresh broccoli florets and stem pieces, chopped
3 cups water
2 vegetable bouillon cubes
2 TBS worchestire sauce
1 TBS soy sauce
1 TBS cayenne pepper (you can adjust this)
8oz uncooked elbow noodles
3 cups milk (I used original almond milk)
1 pound box of Velveeta Cheese, cubed
Saute the diced onion in olive oil until tender. Add garlic and saute for 30 seconds. Slowly pour in 3 cups of water. Add carrots and cook for 5 minutes. Add bouillon cubes,worchestire, soy sauce, and cayenne pepper. Simmer for 5 minutes. Add mushrooms, broccoli, noodles and 1 cup of milk. Bring to a low boil and cook for 10 minutes, stirring often. Add cubed cheese and stir continuously until melted. Add remaining two cups of milk and simmer for 10 minutes. Add more water or milk if a thinner soup is desired.
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