Broccoli-Cauliflower Soup - cooking recipe

Ingredients

16 oz. pkg. frozen, mixed vegetables
1/2 medium onion, chopped
1 1/2 tsp. butter
1 lb. Velveeta cheese
9 c. milk
2 chicken bouillons
1/4 c. butter
1/4 c. cornstarch
salt and pepper

Preparation

Saute onion in 1 1/2 teaspoons butter.
Melt cheese in 2 cups milk, stirring constantly.
Then stir in 6 cups milk, bouillon cubes and 1/4 cup butter.
Cook until well mixed.