6 servings
1/4 tbls chopped onions
1 tbls butter or margarine
1 1/2 c milk
3/4 lb (12 oz) velvetta cheese
1 10 oz pkg frozen chopped broccoli thawed and drained
Pepper
1. Cook and stir onion in butter on medium high heat until onion is tender. Reduce heat to low. Add remaining ingredients.
2. Cook, stirring occasionally, until velvetta is melted and soup is thoroughly heated.
3. Garnish each serving with toasted slivered almonds if desired.
