Cheesy Vegetable Soup II

Name: Cheesy Vegetable Soup II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 7
Cuisine: Global
Ingredients: 237 milliliters broccoli florets; 473 milliliters chopped carrots; 624 grams condensed cream of Cheddar cheese soup; 118 milliliters frozen corn kernels; 2 Tbsps all-purpose flour; 473 milliliters fresh sliced mushrooms; 3 cloves garlic, minced; 1 liters milk; 1 Tbsp olive oil; 118 milliliters chopped onion; 118 milliliters frozen green peas; 5 potatoes, peeled and cubed; 7 servings salt and pepper to taste; 473 milliliters shredded Cheddar cheese, divided

You can never have too many main course recipes, so give Cheesy Vegetable Soup II a try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 7. One serving contains 493 calories, 23g of protein, and 24g of fat. If you have flour, potatoes, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms.

Ingredients you will need

Mushrooms

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Saute for about 5 minutes, or until the onions are tender.

Ingredients you will need

Onion

Remove from heat and reserve for later.

In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender.

Ingredients you will need

Vegetable