| CHEESY VEGETABLE SOUP |
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Makes 4 servings2 tablespoons CRISCO Oil* 1/4 cup chopped green or red bell pepper 1/4 cup chopped onion 2 tablespoons all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 1 cup chicken broth 1/2 cup skim milk 1 package (10 ounces) mixed vegetables (broccoli, cauliflower and carrots) in cheese flavor sauce, thawed 1 package (9 ounces) frozen cut green beans, thawed Heat oil in large saucepan on medium heat. Add green pepper and onion. Cook and stir 2 to 3 minutes or until crisp-tender. Remove from heat. Stir in flour, dry mustard and cayenne. Stir in broth and milk gradually. Return to heat. Cook and stir until mixture thickens. Stir in vegetables in cheese sauce and green beans. Simmer 5 minutes or until vegetables are tender. *Use your favorite Crisco Oil product. |
