Cheese Vegetable Soup II recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup RecipesIngredients
- 2 cups chopped carrots 2 cups chopped celery 2 cups chopped onion 2 cups chicken broth 1 cup margarine, softened 10 tablespoons cornstarch 1 gallon milk 4 pounds processed cheese food, cubed
Nutrition Info
- 511.4 caloriescarbohydrate: 23.5 gcholesterol: 73.6 mgfat: 35.4 gfiber: 0.8 gprotein: 25.2 gsaturatedFat: 18 gservingSize: -sodium: 1174.9 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Cheese Vegetable Soup II
Directions
-
Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.
In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.