BROCCOLI CHEESE SOUP

4 cups water
1 cup
dehydrated chopped broccoli
2 chicken bouillon cubes
2 ounces Velveeta cheese, shredded
1 can (10-3/4 ounces) Cheddar Cheese soup
1 can (12 ounces) evaporated milk
1/8 teaspoon garlic powder

Bring water and broccoli to a boil in a Dutch oven. Reduce heat, cover and simmer 15 minutes or until broccoli is completely rehydrated. Dissolve bouillon cubes in the hot mixture. Increase heat to medium low. Add cheese, soup, milk and garlic powder. Heat and stir until cheese melts. Serves 4.