Vegetable Cheese Soup

1 can (12 1/4 oz.) chicken broth or 6 chicken bouillon cubes plus water to make 2 cups
1 large onion, diced
1 1/2 lbs. fresh broccoli, cauliflower, asparagus, or mushrooms
1/4 cup butter or margarine
1/2 cup flour
1/2 teaspoon dry mustard
dash of pepper
2 cups milk
3/4 cup shredded cheddar cheese
3/4 cup shredded Swiss cheese

Simmer onions in the broth for approximately 20 minutes or until tender. Set aside.

Cut vegetables into bite-sized pieces or slice the mushrooms. Steam the vegetables for 7-8 minutes or until tender. Set aside.

In a large saucepan, melt butter or margarine. Stir in the flour, mustard and pepper. Slowly add the milk, stirring constantly with a wire whip. Cook over medium heat and stir until milk mixture thickens and bubbles.

Add the broth and onion mixture to the thickened milk mixture and mix well.

Add cheeses and heat until melted. (You may need to add water or milk to thin soup if it is too thick.)

Stir in steamed vegetables and serve hot.

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