Wednesday, December 27, 2006

Cheesy Crockpot Soup

Cheesy Crock Soup
Recipe By : A Potful of Recipes, Joanna Lund
Serving Size : 6

1 10.75 oz can Cream of Mushroom Soup (reduced fat)
1 cup nonfat dry milk powder
3 cups hot water
1/2 cup finely diced onion
2 cups finely chopped celery
1/2 cup sliced mushrooms (1 2.5-oz. can) -- drained
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 1/2 cups shredded reduced-fat Cheddar cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, dry milk powder, and water. Add onion, celery, and mushrooms. Mix well to combine. Stir in Worcestershire sauce, parsley flakes, and Cheddar cheese. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Mix well before serving.

Serves 6 (1 full cup)

NOTES : So creamy good, this vegetable cheese soup is ideal for those wintry days when you think you'll never be warm again! A cupful of this will convince you that spring is just around the corner.