Broccoli Cauliflower Soup
|Frozen chopped broccoli||10 Ounce (1 Package)|
|Frozen cauliflower||10 Ounce (1 Package)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground mace||1⁄4 Teaspoon|
|Skim milk||3 Cup (48 tbs)|
|Shredded process swiss cheese||1⁄4 Cup (4 tbs)|
In large saucepan cook the frozen chopped broccoli and the cauliflower with the chopped onion and chicken bouillon granules in the 1/2 cups water for 5 to 8 minutes or till vegetables are tender.
Do not drain, In blender container blend half of the vegetable mixture at a time and the ground mace till the mixture is smooth.
Return all blended vegetables to saucepan.
Combine 1/2 cup of the milk and the cornstarch; add to vegetable mixture in saucepan.
Stir in the remaining milk, salt, and pepper.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add shredded Swiss cheese; stir till cheese is melted