 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight. Ingredients:
1/2 cup chopped red bell pepper |
1/2 cup chopped onion |
1/4 cup margarine |
1 cup chopped celery |
1 cup cauliflower, chopped |
1 cup diced carrots |
1 cup fresh chopped broccoli |
3 cups water |
3 cubes chicken bouillon |
1/2 cup all-purpose flour |
1 tablespoon chopped fresh parsley |
3 cups shredded cheddar cheese |
salt to taste |
ground black pepper to taste |
1 1/2 cups milk |
Directions:
1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
2. 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.
3. 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.
|
|