I came up with this while trying to use up stuff in the fridge and everyone loved it.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.

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  • Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.

Nutrition Facts

316 calories; protein 11g 22% DV; carbohydrates 18.8g 6% DV; fat 21.9g 34% DV; cholesterol 64.6mg 22% DV; sodium 1053.6mg 42% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2010
I made this as written with two exceptions - I didn't have any nutmeg or onion powder so I left those out. Oh and I used less butter than called for. Anyway the soup was fantastic! Nice thick smooth texture. I used a bag of frozen California Blend veggies - broccoli cauliflower and carrots - and included the sliced celery also. I loved this and plan to make it many more times. I also froze about 1 and 1/2 portions so we'll see how well it freezes. Read More
(14)

Most helpful critical review

Rating: 3 stars
03/08/2010
Okay but not a keeper. There was not a lot of flavor and the texture was a little gritty. Not sure if it would improve the recipe to use flour versus cornstarch or shredded cheddar cheese versus processed cheese. Don't care to try this again to find out but perhaps someone else might benefit. Read More
(4)
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/13/2010
I made this as written with two exceptions - I didn't have any nutmeg or onion powder so I left those out. Oh and I used less butter than called for. Anyway the soup was fantastic! Nice thick smooth texture. I used a bag of frozen California Blend veggies - broccoli cauliflower and carrots - and included the sliced celery also. I loved this and plan to make it many more times. I also froze about 1 and 1/2 portions so we'll see how well it freezes. Read More
(14)
Rating: 5 stars
03/28/2008
Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo. Read More
(11)
Rating: 5 stars
05/01/2009
I wasn't sure about this recipe but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans because I had some carrots I wanted to use up. I used shredded cheese instead of the processed stuff because that's what I had on hand. I think the texture would have been better if I had used the processed cheese but it was still an excellent soup. I will be making this one again. Read More
(10)
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Rating: 5 stars
09/13/2011
My family isn' t all that fond of cauliflower and they liked this. Only real change is to cut the butter in half...really don't need that much fat. I was afraid to put 1 TB of garlic in at first....that is an awful lot...so tried half first and didn't taste it much and put the other half in. I did it in the crock pot and just put the dairy items (milk cheeses and corn starch water) in at the very end. Read More
(6)
Rating: 4 stars
11/28/2009
Surprisingly good...made 1/2 a batch. Used real onion didn't have onion pwder chopped (1/3c). Doubled the carrot & omiitted the sherry didn't have any. I think the cornstarch ration was a little too much b/c it make it took away from the chz taste a little so i added another ounce of cheese. I'll see how it is tates on day two. Day two: Made white rice and added to the soup. I think its even better like this. Read More
(6)
Rating: 5 stars
10/03/2011
Really good soup! i changed it a bit due to ingredients on hand. i started by halving the recipe using broccoli chopped carrots and cubed ham.(also cut up fresh onion and garlic) i used 3 chicken bullion cubes in 2cups of water. added one can of cheese soup and 1/2 c of milk. skipped the sherry. i used 1/6 c corn starch to 1/4c water. also added a sprinkling of real sharp cheese at the end. made with a loaf of homemade bread...DELICIOUS!!!! Read More
(5)
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Rating: 5 stars
10/29/2009
Delicious and easy! I chopped all my veggies the night before so all I would have to do was dump everything in the pot. I also used skim milk to cut down on the fat content. This one is a keeper! Read More
(5)
Rating: 5 stars
07/19/2010
Fantastic soup- I imagine you could use any veggies we had a plethora of green beans so only used them and it was wonderful! Read More
(4)
Rating: 5 stars
04/01/2011
Yummy! I halved the recipe and subsituted frozen chopped onions rather than onion powder. I will use fresh garlic next time. Read More
(4)
Rating: 3 stars
03/08/2010
Okay but not a keeper. There was not a lot of flavor and the texture was a little gritty. Not sure if it would improve the recipe to use flour versus cornstarch or shredded cheddar cheese versus processed cheese. Don't care to try this again to find out but perhaps someone else might benefit. Read More
(4)
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