Emily's Broccoli Cheese Soup

2 Tbsp oil
3/4 cup finely chopped onion
6 cups water
6 chicken bouillion cubes
8 oz angel hair pasta
1 clove garlic, minced
1 Tbsp black pepper
6 cups milk
1 lb velveeta, cubed
2 pkgs frozen broccoli, cooked

Saute onion in oil in a large soup pot. Add water, bouillion, and pasta. Boil for 4 minutes. Add garlic, pepper, milk, cheese, and broccoli. Cook just until heated through. DO NOT BOIL or milk will curdle. Serve warm.
Yield: 10-12