Combine all vegetables, granules, and water and cook until vegetables are tender. Drain. Add cheese, milk, and butter. Cook on low until cheese melts. For thinner soup, add more milk.
By Robin from Washington, IA
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Cook vegetables in water until tender. Do not drain. Make white sauce by melting margarine in saucepan. Add flour, stirring until smooth and bubbly. Slowly add milk, stirring constantly, until thickened and smooth. Add broth, vegetables, and cheese. Stir until cheese is melted.
By Robin from Washington, IA
Simmer carrots, celery, onion, ham, salt, pepper, and bouillon in water for 10 minutes. Make a white sauce with margarine, flour and milk. Add cheese to white sauce until melted. Pour vegetables into white sauce without removing water. Heat, but do not boil. Watch closely so it does not scorch!
By Robin from Washington, IA
Cook water, carrots and celery. In small skillet, saute' onions in margarine until tender. To the onions, add slowly the flour and milk as for gravy; stirring briskly to keep smooth. In large saucepan, heat broth. Add veggies (do not drain) and onion sauce mixture. Add cheese and stir over low heat until melted.
By Robin from Washington, IA
In a large kettle or Dutch oven, combine water, frozen vegetables, celery, onion, green pepper, chicken broth, oregano and pepper. Bring to boiling. Reduce heat. Cover. Simmer 7 minutes or until vegetables are tender. Stir in milk, canned soup and potatoes. Combine evaporated milk and flour. Stir into vegetables mixture. Cook and stir till slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add cheese; stir until melted. Makes about 11 cups.
By Robin from Washington, IA
In a stockpot, mix the water, butter, carrots and pepper together and simmer for 10 minutes. Add the soup, milk, cheddar cheese and Swiss cheese and the bacon. Cook on low heat for at least 1 hour and serve.
By Robin from Washington, IA
Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly. Add chicken stock and cook until thick. Add cheese and soda and stir until it melts. Add milk and stir until it makes a smooth sauce. Season with salt and pepper. Add parsley before serving, if desired.
By Robin from Washington, IA
Cook carrots and celery in margarine over low heat until tender. Stir in flour. Add broth and salt. Then add cheese and milk. Heat through.
By Robin from Washington, IA
