Macaroni Cheese Soup

1 14 oz. can canned mixed vegetables, drained, reserve juice
2 tablespoons butter or margarine
1/3 cup chopped onion
1 tablespoons chopped celery
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons chicken bouillon powder
2 cups reserved juice plus water to make 2 cups
2 cups milk

1/2 cup cooked, drained macaroni
4 ounces soft processed cheese, cut up (Velveeta is good)

Set vegetables and juice aside.

Cook cut macaroni according to package directions. Drain.
Melt butter in large saucepan. Add onion and celery. Saute until clear and soft.
Mix in flour, mustard powder, salt, pepper and chicken bouillon powder.
Add juice, water, and milk.
Stir until it boils and thickens slightly.
Add vegetables, macaroni and cheese.
Stir to melt.
Makes about 6 cups.

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