Cheese Vegetable Soup

1. 1

   Cook vegetables in 1 cup water as directed.

2. 2

   Take vegetables out of water, saving the water and adding enough water to make 2 cups.

3. 3

   Add 2 chicken bouillon cubes and heat until dissolved. Saute onion in butter.

4. 4

   Add flour and stir until smooth.

5. 5

   Add the milk to the water mixture.

6. 6

   Add the onion, butter and flour mixture to the milk.

7. 7

   Stir and heat until mixture is smooth.

8. 8

   Add shredded cheese and heat until melted.

9. 9

   Chop the cooled vegetables and add to mixture.

10. 10

    Heat to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.