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CREAMY VEGETABLE CHEESE SOUP Recipe

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This recipe for CREAMY VEGETABLE CHEESE SOUP is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped onion
2 tbsp. butter, melted
2 c. coarsely chopped cabbage
1 10 oz. package frozen baby lima beans
1 c. sliced carrots
1 c. diced potatoes
1 tbsp. chicken bouillon granules
2 c. water
 
1 /4 c. butter
1/4 c. flour
3 c. milk
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1/4 tsp. paprika; pepper to taste
Directions:
Directions:
Sauté onion in melted butter; add next 6 ingredients, and bring to boil.
Cover, reduce heat and simmer 20 minutes, or until vegetables are tender.
Melt 1/4 c. butter in saucepan over low heat; add flour and cook one minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. 
Stir in cheese, paprika and pepper.  Stir over low heat until cheese melts.
Stir cheese sauce into vegetable mixture.  Serve immediately.
Number Of Servings:
Number Of Servings:
Makes about 8 cups.

 

 

 

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