Combine all ingredients except cheese and bring to a boil. Cube cheese and add until desired thickness is achieved. ...

Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese, parsley, nuts, celery and mayonnaise. Gently fold ...

In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and ...

Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. ...

Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and ...

Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until ...

Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and pepper. Heat until all the cheese is ...

Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and ...

Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. ...

Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk slowly, stirring continually. Stir in ...