This twist on traditional broccoli and cheese soup is a delicious dinner option

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Looking for something warm and yummy to make for dinner? Here is a delicious twist on traditional broccoli and cheese soup that Lee Ann Miller shared with FOX8's sister station FOX 8 Cleveland this morning.

Lee Ann is the owner of Miller Haus Bed & Breakfast and friend of Walnut Creek Cheese.

Amish Country Broccoli Cheese Noodle Soup

3/4 cup onion, chopped fine
3 Tablespoons butter
5 cups water
2 Tablespoons chicken base
8oz. Inn Maid noodles
20 oz. frozen broccoli, chopped
1/4 cup carrots, chopped fine
6 cups milk (I use whole Vitamin D milk) 10oz. Velveeta or Meltz Cheesy
1/4 lb. hot pepper cheese, cubed
1/4 lb. sharp yellow cheddar, cubed
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon natural garlic & herb seasoning (I get this in the bulk spice section of Walnut Creek Cheese)

Saute onions in butter until soft. Add water. Add chicken base and stir until chicken base is dissolved. Add uncooked noodles and bring to a gentle boil. Cover and let sit for 5 minutes. Add broccoli and carrots and return to a gentle boil. Turn off heat, cover and let sit for a few minutes. Add remaining ingredients and stir until cheeses are melted. Do not boil. Serve topped with your favorite croutons.

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