Serves: 4
Total Calories: 1,253
DIRECTIONS:
Sauté vegetables in butter until tender, but not brown. Add flour and stir for 1 minute. Slowly add milk and broth stirring constantly until thickened and bubbly. Salt and pepper to taste. Add cheese and continue stirring until melted.
Serve in soup bowls.
** Pastry flour is wheat ground in a grinder on its finest setting.
This V1:Chapter 8: Vegetable Cheese Soup recipe is from the Preparedness for Life Series Volume 1 Cookbook. Download this Cookbook today.
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