Thursday, January 2, 2014

Veggie Soup

1/4 cup butter or margarine
1/2 cup onion, chopped
1 cup celery, sliced
1 cup carrots, sliced
1 cup cauliflower, chopped
1 cup broccoli, chopped
3 cups chicken broth (can sub veggie broth, or use boullion/water)
1/2 cup flour
1 1/2 cups of milk
2 cups cheddar cheese, shredded (Optional)

1.  Over medium high heat, melt butter and add onion.  Cook until onion is transparent.

2.  Add the chicken broth and all the other veggies to the onion.  Cover and simmer approximately 20 minutes, stirring occasionally.

3.  In another bowl, mix together flour and milk until smooth.  Add the milk mixture to the pot of veggies.  Bring back to a boil.  Cook and stir another 2-3 minutes.

4.  Serve.  (Top with cheese, if desired.)

Makes approximately 6 servings.

**Use this recipe to help clean out the fridge and use up excess veggies!

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