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Cheesy Vegetable Soup




  1. Bring vegetables, bouillon and herbs to a boil in 2 quarts of water; simmer until vegetables are tender.
  2. Remove bay leaves. Add cheese and butter; stir and simmer until melted.
  3. Mix together flour and milk. Add to soup, stirring and simmering until soup thickens. If needed, add instant potato flakes to thicken soup.

This recipe can also be made with broccoli as the only vegetable.


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