Creamy Vegetable Cheese Soup

• 1 c. chopped onion
• 2 Tbsp. margarine, melted
• 2 c. coarsely chopped cabbage
• 1 (10 oz.) pkg. frozen baby limas
• 1 c. sliced carrots
• 1 c. diced potatoes
• 1 Tbsp. chicken flavored bouillon granules
• 2 c. water
• 1/4 c. margarine
• 1/4 c. all-purpose flour
• 3 c. milk
• 1 1/2 c. shredded sharp Cheddar
• 1/4 tsp. paprika
• 1/4 tsp. pepper

1. Saute onion in 2 tablespoons margarine.
2. Add next 6 ingredients and bring to a boil.
3. Cover, reduce heat and simmer 20 minutes or until vegetables are tender.
4. Melt 1/4 cup margarine in heavy pan over low heat.
5. Add flour and cook 1 minute, stirring constantly. Gradually add milk.
6. Cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir in cheese, paprika and pepper. Stir over heat until cheese is melted, then stir cheese mixture into vegetable mixture.
8. Yields 8 cups.

onion, margarine, cabbage, frozen baby limas, carrots, potatoes, chicken flavored bouillon granules, water, margarine, allpurpose, milk, cheddar, paprika, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219450 (may not work)