Swiss Cheese And Veggie Soup - cooking recipe

Ingredients

2 1/2 c. loose-pack frozen broccoli, cauliflower and carrots
1/2 c. frozen chopped onion
1/2 c. water
1/2 tsp. instant chicken bouillon granules
1 c. skim milk
3 slices processed Swiss cheese (3 oz. total), torn into bite-size pieces

Preparation

In
a medium saucepan combine frozen vegetables, onion, water and
bouillon; bring to boiling and reduce heat.
Cover and simmer
about
10 minutes or until vegetables are tender. Transfer all of the vegetables and cooking liquid to a blender or food processor; add milk.
Cover and blend or process until smooth. Return
mixture to saucepan and stir in cheese.
Cook and stir until cheese melts.