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