- 1/2 cup butter
- 1/4 cup diced celery
- 1 teaspoon onion powder
- 7 cups chicken broth
- 4 cups chopped cauliflower
- 1/2 cup chopped carrots
- 1/2 cup fresh green beans, cut into 1 inch pieces
- 1 pound processed cheese, cubed
- 1/2 cup cooking sherry
- 2 cups milk
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 pinches ground nutmeg
- 2/3 cup cornstarch
- 1 cup water
- 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.
- 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.
05/18/2018
recipepes.com
Garden Veggie Cheese Soup, recipe
PT15M
PT1H
5
455 calories