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Vegetable-Cheese Soup
10 oz. (1 pkg) vegetables, frozen mixed thawed
1/8 tsp. pepper
1 tsp. bouillon, chicken-flavored
1 small onion, diced
2 Tbsp. all-purpose flour
1 cup skim milk
1 tsp. Italian herb seasoning;
1/4 cup 1 oz low-fat cheese, process American
1/4 tsp. salt
2 tsps. dijon mustard
Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb seasoning, salt and pepper; stirring
well; add to vegetables, and stir to coat well. Dissolve bouillon
granules in water and milk; add to saucepan, and bring to a boil.
Cook, stirring constantly, 5 minutes or until mixture is thickened
and bubbly. Reduce heat to low, and add cheese and mustard, stirring
to blend. Serve immediately. Makes 2 servings.
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Veg Cheese 01