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"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 324 calories, 23 g fat (16 g saturated fat), 75 mg cholesterol, 948 mg sodium, 15 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Vegetable Cheese Soup in Quick Cooking May/June 2005, p57
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Reviewed on Jan. 01, 2012 by suzzik
This is so good, my 10 year old granddaughter is always asking me to make it~
Reviewed on Dec. 05, 2011 by katlaydee3
I loved this soup. It has a nice, rich cheesy taste.
Reviewed on Mar. 31, 2011 by pinkiepie
I loved this I left out the onions because my husband won't eat them and added chicken. We loved it!
Reviewed on Feb. 17, 2011 by bylaw
This is really good, even tho I changed it a bit. Mine was very cheesy tasting. I used an 8oz block of sharp cheddar cheese in place of the cheese and sauce. I used 1/4 cup cornstarch in place of the flour to make it gluten-free. Next time I'll use less, maybe 2 to 3 Tbsp. I would recommend a non-stick pan. I had to stir continuously to prevent it from burning on the bottom while trying to bring it to a boil. I think this would be really good with all broccoli, as well.
Reviewed on Feb. 10, 2009 by nicestofthedamned
Nom nom this soup is always does well at our dinner table and it's a breeze!
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