Cheese Soup II Recipe

Ingredients
<br>- 5 cups cubed potatoes
<br>- 2 cups carrots, sliced diagonally
<br>- 2 cups chopped celery
<br>- 1 cup chopped onion
<br>- 2 1/2 cups water
<br>- 1 tablespoon salt
<br>- 1 (16 ounce) package frozen chopped broccoli
<br>- 6 cubes chicken bouillon
<br>- 1/2 cup margarine
<br>- 1 tablespoon ground mustard
<br>- 1/2 teaspoon ground black pepper
<br>- 2 pounds processed cheese food (eg. Velveeta), cubed
<br>- 2 cups milk
<br>- 1/2 cup all-purpose flour
<br><p></p>Directions
<br>step 1: In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt.  Microwave on high for 15 minutes or until vegetables are crisp tender.
<br>step 2: Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese.  Set   aside.
<br>step 3: In a small bowl combine the milk and flour and blend until smooth.  Slowly add to cheese mixture, stirring until blended.  Microwave on medium-high  (70 percent) for 20 minutes, or until temperature reaches 160 degrees.
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Ingredients
- 5 cups cubed potatoes
- 2 cups carrots, sliced diagonally
- 2 cups chopped celery
- 1 cup chopped onion
- 2 1/2 cups water
- 1 tablespoon salt
- 1 (16 ounce) package frozen chopped broccoli
- 6 cubes chicken bouillon
- 1/2 cup margarine
- 1 tablespoon ground mustard
- 1/2 teaspoon ground black pepper
- 2 pounds processed cheese food (eg. Velveeta), cubed
- 2 cups milk
- 1/2 cup all-purpose flour

Directions
step 1: In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.
step 2: Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
step 3: In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.

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