Swiss Cheese And Vegetable Soup - cooking recipe

Ingredients

2 1/4 cups frozen california- blend vegetables (broccoli,carrots, and cauliflower)
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon chicken bouillon granule
1 cup skim milk
3 ounces shredded fat-free swiss cheese

Preparation

Combine vegetables, onions, water and bouillon in slow cooker.
Cook on low 6-8 hours or until vegetables are tender.
Pour all ingredients into a blender or food processor, and add milk.
Process till smooth, or chunky smooth , depending on your preference.
Top with shredded cheese, and serve.