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Cheese Soup II

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"This is my mom's recipe that she has adapted for the microwave. Even people who say they do not like cheese soup gobble this up."
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Ingredients

servings 361 cals
Original recipe yields 12 servings (12 to 15 servings)

Directions

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  1. In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.
  2. Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
  3. In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.

Nutrition Facts


Per Serving: 361 calories; 16.9 g fat; 32.5 g carbohydrates; 20.1 g protein; 35 mg cholesterol; 2508 mg sodium. Full nutrition

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