Vegetable Cheddar Soup

Name: Vegetable Cheddar Soup
Ingredients: 2 Tbsp. margarine or butter; 2 Tbsp. flour; 1/4 tsp. onion powder; 1/8 tsp. white pepper; 1 1/2 c. milk; 1 (14 1/2 oz.) can chicken broth; 1 tsp. Worcestershire sauce; 2 c. Green Giant Valley combinations broccoli and cauliflower supreme (frozen, from 16 oz. pkg.); 8 oz. (2 c.) shredded white or yellow Cheddar cheese

9 ingredients

7 steps

Ingredients

2 Tbsp. margarine or butter
2 Tbsp. flour
1/4 tsp. onion powder
1/8 tsp. white pepper
1 1/2 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. Worcestershire sauce
2 c. Green Giant Valley combinations broccoli and cauliflower supreme (frozen, from 16 oz. pkg.)
8 oz. (2 c.) shredded white or yellow Cheddar cheese

Directions

1

Melt margarine in large saucepan over medium heat.
2

Stir in flour, onion powder, white pepper, milk, chicken broth and Worcestershire sauce.
3

Bring to a boil.
4

Reduce heat to low. Simmer 5 to 6 minutes or until vegetables are tender.
5

Stir in cheese.
6

Cook over low heat until cheese is melted, stirring constantly.
7

Yields 5 (1 cup) servings.