2 stalks broccoli
3 c. water
2-3 cubes chicken bouillon
1 can Campbell's cream of mushroom soup
1 c. milk
2/3 lb. Velveeta cheese
Pepper

Steam 2 stalks of broccoli until very tender, reserve juice. Add chicken bouillon, depending on how salty you prefer the taste. Add 1 can Campbell's cream of mushroom soup. Fill the soup can with milk and add to contents.

From a 3 pound block of Velveeta cheese, cut off 1/4 of the block. Cube this, and gradually add to the soup, stirring carefully so the soup doesn't scotch. Add pepper to taste. This should be cooked on a slow burner, never boiling once the broccoli has been steamed.