Tuesday, September 16, 2014

Vegetable Cheese Soup

Vegetable Cheese Soup

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup process cheese sauce

  • In a large saucepan, saute onion in butter until tender. Stir in the
  • flour until blended. Gradually add milk. Bring to a boil; cook and
  • stir for 2 minutes or until thickened.
  • Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20
  • minutes until vegetables are crisp-tender. Stir in cheddar cheese
  • and cheese sauce; cook until heated through and cheese is melted.
  • Yield: 7 servings.

  • Pretty good!  5/31/07


    From Taste of Home's Quick Cooking Magazine, May/June issue

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