Vegetable Cheddar Soup - cooking recipe

Ingredients

2 Tbsp. margarine or butter
2 Tbsp. flour
1/4 tsp. onion powder
1/8 tsp. white pepper
1 1/2 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. Worcestershire sauce
2 c. Green Giant Valley combinations broccoli and cauliflower supreme (frozen, from 16 oz. pkg.)
8 oz. (2 c.) shredded white or yellow Cheddar cheese

Preparation

Melt margarine in large saucepan over medium heat.
Stir in flour, onion powder, white pepper, milk, chicken broth and Worcestershire sauce.
Bring to a boil.
Reduce heat to low. Simmer 5 to 6 minutes or until vegetables are tender.
Stir in cheese.
Cook over low heat until cheese is melted, stirring constantly.
Yields 5 (1 cup) servings.