Monday, May 2, 2011

California Cheddar Soup


3 (10 ounce) packages frozen California Blend Veggies
3 (14.5 ounce) cans chicken broth
6 tablespoons butter
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese, cubed (Velveeta)
1 pinch ground white pepper


In a large pot, over medium heat, simmer the veggies in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.

Note~Be careful not to let the soup boil, or the cheese will break down.

**I got this recipe when I went on a weekend retreat to Miracle Camp. It was so tasty that several of us asked for the recipe.**

1 comment:

Katie said...

I've never heard of California Cheddar soup, but that's one we're going to have to try soon. Sounds delish!