Cheesy Vegetable Soup II

Canned condensed cheese soup and cheddar or Colby cheeses are used in this soup with carrots, mushrooms, corn, peas and broccoli florets.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 534 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 6 cups milk
• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup chopped onion
• 2 cups fresh sliced mushrooms
• 3 cloves garlic, minced
• 2 cups chopped carrots
• 1 cup broccoli florets
• 5 potatoes, peeled and cubed
• 2 (11 ounce) cans condensed cream of Cheddar cheese soup
• ½ cup frozen green peas
• ½ cup frozen corn kernels
• 2 cups shredded Cheddar cheese, divided

Recipe Instructions

Step 1

In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.

Step 2

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. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.

Step 3

Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.