V1:Chapter 8: Vegetable Cheese Soup

Serves: 4
Total Calories: 1,253


1 cup peeled & cubed potato
3/4 cup sliced carrot
1 stalk thinly sliced celery
3 tablespoons butter
1/4 cup whole wheat pastry flour
2 cups milk
1 (14 1/2-ounce) can chicken broth
1 1/2 cups grated Cheddar cheese or American cheese



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.

Nutritional Facts:

Serves: 4
Total Calories: 1,253
Calories from Fat: 280

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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