Macaroni and Cheese Soup

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Het the margarine or oil in a soup pot.
  • Add the onion and celery and saute over medium low heat until the onion is gold.
  • In the meantime, puree the beens in a until smooth.
  • Add a small amount of water if necessary Cover the onions and celery witht he stock or water.
  • Bring to a simmer then stir in the bean puree, mushrooms, and seasoning mix.
  • Simmer gently, covered for 30-35 minutes.
  • Stir in the milk or soy more or less as needed to achieve a slightly thick consistency.
  • Remove from the heat and sprinkle in the cheese, a bit at a time, stirring in each time until it is fairly well melted (soy may not melt as completely).
  • Cover the soup and set aside In a separate saucepan, cook the pasta al dente.
  • Drain it and stir into the soup.
  • Adjust the consistency of the soup with more milk or soy as needed, then return to a low heat.
  • Season to taste with salt and cayenne.
  • Remove the soup from the heat and serve.
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