GOLDEN VEGETABLE SOUP
1 cup Water
1/2 cup Diced celery
1/2 cup Diced carrots
1/2 cup Chopped broccoli
1/2 cup Chopped cauliflower
1 ounce Diced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbl. Flour
1 cup Skim, 1% or 2% milk
2 ounces Pasteurized process cheese spread, cubed
In a 2-quart saucepan, combine water and vegetables; heat to boiling. Reduce heat; simmer 15 minutes or until tender. In tightly covered jar, shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture. Heat to boiling; boil and stir 1 minute until thickened. Stir in cheese until melted.
Yield: 3 cups
TIP: Soup can be made in larger quantity and frozen.
(For a larger yield, multiply recipe as many times as you want. If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe. Thanks.)
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