Cheese Soup

1. 1

   Chop all vegetables fine, boil in water until tender.

2. 2

   In 5 or 6-quart pan mix broth, milk, and cornstarch.

3. 3

   Stir with wire whisk.

4. 4

   Bring to a boil.

5. 5

   Add butter, mustard, red pepper, and cheese.

6. 6

   Stir until smooth.

7. 7

   Drain vegetables, and add to mixture. Heat until bubbling.

8. 8

   Season as you like.

9. 9

   Some use Mexican Velveeta, or add crushed red peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.