The Moms in Touch group at our school provides lunch for us a few times a year. A few weeks ago they had a soup and salad luncheon. Here is one of the soup recipes. It makes a lot but freezes well. Hope you enjoy!

Broccoli Noodle Soup

2 T. butter
3/4 cup chopped onion
6 cups water
8 chicken boullion cubes
2 8oz. packages frozen egg noodles
1/2 t. sal
t1/4 t. garlic powder
2 10 oz. packages frozen chopped broccoli

Saute onion in butter. Add next 6 ingredients. Cook for thirty minutes until noodles are done.

Add:1 lb. velveeta cheese, cubed2-3 cups milk. Stir and heat through.

I used the 2% velveeta and skim milk and it was still very good.

Egg Drop Soup

I've always wanted to know how to make Egg Drop Soup, and I finally found this recipe from my sister Kimm

1-2 egg whites
5 cups water
5 chicken bouillon cubes
Corn starch
Cold water
Diced carrots
Corn kernels

Bring water and bouillon cubes to a boil. Add corn starch mixed with a small amount of cold water, and stir, adding more if needed until thick. Add vegetables and bring back to a rolling boil. Add egg whites, and cook while gently agitating mixture or using a whisk gently to break up the egg whites. Allow cooling for 5-10 minutes.