Vegetable Cheese Melt Soup
|Onion||1 Small, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Frozen mixed vegetables||10 Ounce, thawed (1 package)|
|Shredded sharp cheddar cheese||4 Ounce (1 cup)|
|Shredded muenster cheese/Monterey jack cheese||2 Ounce (1/2 cup)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Savory seasonings cook blend||1⁄2 Teaspoon|
|Lemon pepper||1⁄4 Teaspoon|
|Minced fresh parsley||1 Tablespoon (for garnish)|
Melt butter in large saucepan over medium high heat.
Add onion and celery; saute until onion is transparent.
Add flour; stir well.
Cook 1 minute, stirring constantly.
Reduce heat to medium; add milk gradually.
Cook, stirring constantly, until mixture is thickened and smooth.
Add vegetables and cook until heated through.
Add cheeses slowly; stir until melted (do not allow mixture to boil).
Add Worcestershire, Cook Blend and lemon pepper; stir well.
Ladle into bowls.
Garnish with parsley.