Garden Veggie Cheese Soup

September 8, 2020 Receipt Cheese 0

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

Ingredients

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

Time Details
    PREP : 10 mins

    COOK : 30 mins

    TOTAL : 40 mins

    SERVING : 10

    YIELD : 10 servings

  • 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.

Per Serving: 316 calories; protein 11g; carbohydrates 18.8g; fat 21.9g; cholesterol 64.6mg; sodium 1053.6mg.