Vegetable Cheese Soup

one 10 ounce package of frozen mixed vegetables, thawed
1 small onion, diced
2 tablespoons of all purpose flour
1 teaspoon of dried whole Italian herb seasoning
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of chicken flavored bouillon granules
1 cup of water
1 cup of skim milk
1/4 cup (1 ounce) of shredded low fat process American cheese
2 teaspoons of Dijon mustard

Combine the thawed mixed vegetables and diced onion in a medium saucepan. Combine the flour, Italian herb seasoning, salt and pepper, stirring well. add to vegetables, and stir to coat well. Dissolve bouillon granules in water and milk, add to saucepan, and bring to a boil. Cook, stirring constantly, for 5 minutes or until the mixture is thickened and bubbly. Reduce the heat to low and add cheese and mustard, stirring to blend. Serve immediately. Makes 6 servings ://www. Basic-Recipes.com

Each Servings:  1 cup
Exchanges 1 Vegetable 1/2 Milk Chol 2 mg Calories 80 Carbo 12 gm Protein 5 gm Fat 1 gm Fiber 1 gm Sodium 310 mg

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