posted by Connie 10/10/98
Vegetable Cheese Soup
2 Tbsp. butter or margarine
1 medium onion, minced
2 large carrots, cut in diagonal slices
1 stalk celery, cut in diagonal slices
1 (14 oz.) can regular strength chicken broth
1/2 cup milk
instant mashed potatoes (for two) prepared according to
pkg. directions
1/4 tsp. salt
dash of pepper
1/4 tsp. celery seed
3 oz. Monterey Jack or Cheddar cheese
Croutons for garnish
Melt butter in 3 quart pan over medium heat; add onion and cook until limp. Add carrots, celery and chicken broth. Cover and cook over low heat until vegetables are fork tender. Remove from heat and stir in potatoes.
Add milk and seasoning. Return to heat and heat through; do not boil.
Remove from heat; add cheese; cover and let stand 5 minutes.
Sprinkle with croutons.
Takes 15 minutes to fix; 15 minutes to cook.