Cheese Vegetable Soup
INGREDIENTS:
2 c Chopped cabbage
1 c Chopped onion
1 c Celery slices
1 c Frozen peas, thawed
1 c Thin carrot slices
1/2 c Butter
12 oz Cream style corn
2 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
2 1/2 c Sharp cheddar cheese, shredd
2 c Chopped cabbage
1 c Chopped onion
1 c Celery slices
1 c Frozen peas, thawed
1 c Thin carrot slices
1/2 c Butter
12 oz Cream style corn
2 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
2 1/2 c Sharp cheddar cheese, shredd
Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add cheese, stir until melted. Yield: Approximately 2 quarts. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No