Cheese Soup II

In this recipe which has been adapted for the microwave, potatoes, carrots and broccoli are combined with milk and processed cheese food in a broth seasoned with dry mustard and black pepper.

• Calories: 361 Calories

Ingredients

• ½ cup margarine
• ½ cup all-purpose flour
• 2 cups milk
• 1 tablespoon salt
• ½ teaspoon ground black pepper
• 2 ½ cups water
• 1 cup chopped onion
• 2 cups chopped celery
• 1 (16 ounce) package frozen chopped broccoli
• 6 cubes chicken bouillon
• 5 cups cubed potatoes
• 2 cups carrots, sliced diagonally
• 1 tablespoon ground mustard
• 2 pounds processed cheese food (eg. Velveeta), cubed

Recipe Instructions

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.