Velvet Cheese Soup
2 cups skim milk
8 ounces Cheddar cheese, grated
3 cups water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
2 packets instant beef broth and seasoning mix or 2 beef bouillon cubes
1 1/2 cups (10-ounce package) frozen chopped broccoli, thawed
1/4 cup pimentos
2 tablespoons dehydrated onion flakes
1 teaspoon imitation butter flavoring
Salt to taste
Pepper to taste
Combine milk and cheese in a saucepan. Stir over low heat until cheese begins to melt. Add water and broth mixes. Stir until cheese is completely melted. Add remaining ingredients. Cook over low heat, 5 minutes longer, stirring frequently, until broccoli is tender. Divide evenly. Makes 4 luncheon servings.
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