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.
Serving size: Complete recipe
Calories 1501 Calories from Fat 839
% Daily Value*
Total Fat 95 g145.6%
Saturated Fat 55.4 g276.8%
Trans Fat 0 g
Cholesterol 266.4 mg88.8%
Sodium 1568.2 mg65.3%
Total Carbohydrates 105 g34.9%
Dietary Fiber 15.7 g62.8%
Sugars 31.4 g
Protein 72 g143.3%
Vitamin A 378.7% Vitamin C 101.2%
Calcium 188.5% Iron 32.8%
*Based on a 2000 Calorie diet