Recipe: Vegetable Cheese Soup

Title: Vegetable-Cheese Soup
Categories: Diabetic, Cheese
Yield: 6 sweet ones

10 oz (1 pkg) vegetables; frozen 1/8 ts Pepper;
-mixed thawed 1 ts Bouillion; chicken-flavored
1 sm Onion; diced Granules;
2 tb All-purpose flour; 1 c Skim milk;
1 ts Italian herb seasoning; 1/4 c 1 oz low-fat cheese;
-Dried whole -process american
1/4 ts Salt; 2 ts Dijon mustard;

Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy O'Brion and her Meal-Master



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