Vegetable Cheese Soup

• 1 (10 oz.) pkg. frozen mixed vegetables, thawed
• 1 small onion, diced
• 2 Tbsp. all-purpose flour
• 1 tsp. dried Italian seasoning
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. water
• 1 c. skim milk
• 1 tsp. chicken flavored bouillon granules
• 1/4 c. (1 oz.) shredded low-fat process American cheese
• 2 tsp. Dijon mustard

1. Combine mixed vegetables and onion in medium pan.
2. Combine flour, Italian seasoning, salt and pepper, stirring well; add to vegetables and stir to coat.
3. Combine water and milk; add bouillon granules, stirring until granules dissolve.
4. Add to vegetable mixture and bring to a boil.
5. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
6. Reduce heat to low; add cheese and mustard, stirring to blend.
7. Serve immediately.
8. Makes 6 (1 cup) servings.

frozen mixed vegetables, onion, flour, italian seasoning, salt, pepper, water, milk, chicken flavored bouillon granules, american cheese, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139600 (may not work)