Vegetable soup with cheese

Name: Vegetable soup with cheese
Yield: 4
Ingredients: 0.25 tsp Salt; 1 pkg Deep frozen vegetable mix ca. 300 g; 1 tsp Herbs-URf.eks. thyme, marjoram, oregano; 1 pkg Peanut butter approx. 100 g; 1 sprinkle Black pepper; 1-2 dl Grated cheese-URf.eks. Danbo or Emmental cheese; 1-2 tsp Sour mustard; 2 Leeks; 2 tbsp Butter or margarine; 3 tbsp Wheat flour; 3 dl Milk; 8 dl Broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Vegetable soup with cheese

0.25	tsp	Salt
1	pkg	Deep frozen vegetable mix ca. 300 g
1	tsp	Herbs-URf.eks. thyme, marjoram, oregano
1	pkg	Peanut butter approx. 100 g
1	sprinkle	Black pepper
1-2	dl	Grated cheese-URf.eks. Danbo or Emmental cheese
1-2	tsp	Sour mustard
2		Leeks
2	tbsp	Butter or margarine
3	tbsp	Wheat flour
3	dl	Milk
8	dl	Broth

Instructions for Vegetable soup with cheese

To prepare the Vegetable soup with cheese recipe, please follow these instructions:

Clean the leeks and cut them into strips. Saute the leek strips and vegetable mixture lightly into the fat in a pan. Came the flour in and babies with the broth a little at a time. Add the milk. Let the soup Cook for about 5 mins.

Add the herbs, salt and pepper. Stir both cheese varieties in the soup and let it melt. Then do not cook more soup, since the cheese so can be tough.

Taste the soup with mustard and serve it piping hot.

Tips:
Cook time: 15 min

Vegetable soup with cheese

Ingredients for Vegetable soup with cheese

Instructions for Vegetable soup with cheese

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