"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cheese Vegetable Soup Recipe

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This recipe for Cheese Vegetable Soup, by , is from The Gifford/Gneiting/Jaros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Gifford
Added: Thursday, January 17, 2008


1 lge frozen mixed vegetables
1 c chopped onion
1/2 c butter
2 1/2 c chicken broth or bullion
5 tablespoons cornstarch
3 cups half-and-half
2 cups shredded Cheddar cheese
8 oz. Cream Cheese cubed

In a large stock pot melt butter and saute onions until tender.
Add water and chicken granules, and bring to a boil.Add frozen vegetables. Simmer until vegetables are tender.
Measure out cornstarch into a separate bowl and add some broth from stock pot to whisk together.
Slowly add mixture back into soup until thickened. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.




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