Garden Veggie Cheese Soup recipe

10 servings

1/2 cup butter

1/4 cup diced celery

1 teaspoon onion powder

7 cups chicken broth

4 cups chopped cauliflower

1/2 cup chopped carrots

1/2 cup fresh green beans, cut into 1 inch pieces

1 pound processed cheese, cubed

1/2 cup cooking sherry

2 cups milk

1 tablespoon garlic powder

1 teaspoon salt

2 pinches ground nutmeg

2/3 cup cornstarch

1 cup water

In a large pot over medium heat, melt butter.

Stir in celery and onion powder and cook 5 minutes.

Pour in chicken broth and stir in cauliflower, carrots and green beans.

Simmer until tender, about 10 to 15 minutes.

Stir in cheese until melted.

Stir in sherry, milk, garlic powder, salt, and nutmeg.

Combine cornstarch and water in a bowl until cornstarch is dissolved.

Stir into soup.

Cook, stirring, until thickened and heated through.