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6 servings
Ingredients:
1/2 cup chopped red bell pepper1/2 cup chopped onion1/4 cup margarine1 cup chopped celery1 cup cauliflower, chopped1 cup diced carrots1 cup fresh chopped broccoli3 cups water3 cubes chicken bouillon1/2 cup all-purpose flour1 tablespoon chopped fresh parsley3 cups shredded Cheddar cheese salt to taste ground black pepper to taste1 1/2 cups milk
Instructions:
In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
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