 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 7 |
|
I have not tried this soup. I'm posting this for safe keeping. Ingredients:
2 tablespoons chopped onions |
1/4 cup butter, cubed |
1/4 cup all-purpose flour |
3 cups milk |
1 1/2 cups chicken broth |
16 ounces california-blend frozen vegetables, thawed |
1 1/2 cups shredded cheddar cheese |
3/4 cup process cheese sauce |
Directions:
1. 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.
2. Stir in the 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.
|
|