Vegetable Cheese Soup - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables, thawed
1 small onion, chopped
1/3 c. all-purpose flour
1 tsp. mixed salad herbs
1/4 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can undiluted chicken broth
1 1/2 c. milk
1/2 to 1 c. shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese (optional)
1 to 2 tsp. Dijon-style mustard

Preparation

Turn vegetables into saucepan.
Add onion, flour, salad herbs, salt and black pepper.
Mix until vegetables are coated with the flour.
Add chicken broth and milk.
Heat to boiling, stirring constantly.
Cook until thickened, about 5 minutes.
Just before serving, blend in the Cheddar cheese and cream cheese, if used. Taste the soup and add mustard as desired.
Serve immediately.