For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Cheesy Vegetable Soup
1 cup frozen mixed vegetables
1 cup frozen cauliflower
1 cup frozen broccoli
¼ cup chopped onions
¼ cup chopped celery
1½ cups water
Mix the above ingredients together in a medium saucepan and cook until tender-crisp. Drain. Set aside.
Melt 3 tablespoons of margarine or butter in a medium-sized saucepan.
Stir ¼ cup flour into the melted margarine, making a paste.
Gradually add 4½ cups hot milk to the paste, making a cream sauce. Add ¾ cup grated cheese and stir until melted. Adjust seasoning with salt and pepper to taste. Add cooked vegetables. Heat but do not boil.
Yield: 6 one-cup servings
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