1 1/2 cups frozen chopped broccoli, caulifower and carrots
3 cups boiling water
1 cup dry creamy soup base mix
3/4 cup cold water
3/4 cup grated cheese
1. Add 1 1/2 cups frozen chopped vegetables to 3 cups boiling water and cook slightly.
2. Mix 1 cup of dry creamy sopu base mix with 3/4 cup cold water in small bowl.
3. Add cold soup mix to boiling water when vegetables are crispy and tender.
4. Add 2 tablespoons of grated chesse just before serving. Cove and refrigerate leftovers within 2 hours.
Yields 7 1/2 cups
Use the Creamy Soup Base Recipe post.