Cheese And Vegetable Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Potatoes | 1 Cup (16 tbs), pared | |
| Frozen peas package | 1 | |
| Flour | 5 Tablespoon | |
| Fat | 2 Can (10oz) | |
| 3 cups grated non-fat Cheddar cheese | ||
| 2 cups evaporated skim milk | ||
| Lite salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Chopped fresh parsley | ||
| 1 cup Pepperidge Farms Seasoned cubed style stuffing | ||
Directions
In a 3-qt.saucepan, cook all of the vegetables in 4 Tbs.liquid Butter Buds or broth.
Cover and stir occasionally.
Cook about 20-30 minutes on low heat.
Add more liquid Butter Buds if necessary.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring, until cheese is melted.
Gradually add milk.
Season with lite salt and pepper.
Bring to almost boiling, but do not boil.
Sprinkle with parsley and Pepperidge Farms stuffing cubes.
Cover and stir occasionally.
Cook about 20-30 minutes on low heat.
Add more liquid Butter Buds if necessary.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring, until cheese is melted.
Gradually add milk.
Season with lite salt and pepper.
Bring to almost boiling, but do not boil.
Sprinkle with parsley and Pepperidge Farms stuffing cubes.
Chef
