Cheese And Vegetable Soup
|Liquid butter buds/Fat-free chicken broth||4 Tablespoon|
|Grated non fat cheddar cheese||3 Cup (48 tbs)|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Evaporated skim milk||2 Cup (32 tbs)|
|Green pepper||1 Cup (16 tbs), chopped|
|Lite salt||1⁄4 Teaspoon|
|Carrots||1 Cup (16 tbs), sliced|
|Parsley||1 Tablespoon, chopped|
|Pared diced potatoes||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Fat||2 Can (20 oz)|
In a 3-qt.saucepan, cook all of the vegetables in 4 Tbs.liquid Butter Buds or broth.
Cover and stir occasionally.
Cook about 20-30 minutes on low heat.
Add more liquid Butter Buds if necessary.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring, until cheese is melted.
Gradually add milk.
Season with lite salt and pepper.
Bring to almost boiling, but do not boil.
Sprinkle with parsley and Pepperidge Farms stuffing cubes.