Wednesday, September 1, 2010

Vegetable Cheese Soup

2 tbsp. chopped onion
¼ cup butter, cubed
¼ cup all purpose flour
3 cups milk
1 ½ cups chicken broth
1 pkg (16 oz) frozen vegetables, thawed
1½ cups (6 oz) shredded cheddar cheese
¾ cup processed cheese sauce

In a large saucepan, sauté 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.

(2008 Cookbook)

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