CHEESY VEGETABLE SOUP II

Cheesy Vegetable Soup II image

This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!

Provided by c_goddess

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 7

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
½ cup chopped onion
2 cups fresh sliced mushrooms
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
½ cup frozen green peas
½ cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste

Steps:

In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 56.2 g, Cholesterol 71.1 mg, Fat 24.5 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1005 mg, Sugar 15.8 g