Cheese Soup II

Name: Cheese Soup II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 454 grams package frozen chopped broccoli; 473 milliliters carrots, sliced diagonally; 473 milliliters chopped celery; 6 cubes chicken bouillon; 118 milliliters all-purpose flour; 1 Tbsp ground mustard; 1 teaspoons ground black pepper; 118 milliliters margarine; 473 milliliters milk; 237 milliliters chopped onion; 1 liters cubed potatoes; 907 grams processed cheese food (eg. Velveeta), cubed; 1 Tbsp salt; 591 milliliters water

Cheese Soup II might be just the main course you are searching for. This recipe serves 15. One serving contains 378 calories, 16g of protein, and 27g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of processed cheese food, milk, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Vegetable

Potato

Carrot

Celery

Onion

Water

Salt

Equipment you will use

Casserole Dish

Microwave

Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.

Ingredients you will need

Processed Cheese

Bouillon Cube

Mustard Powder

Margarine

Broccoli

Pepper

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.

Ingredients you will need

Cheese

All Purpose Flour