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My review
Cheese Soup II
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kthom
"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 calsOriginal recipe yields 12 servings (12 to 15 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
- 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