February 21st, 2007
In a large saucepan, heat butter over medium heat. Add onion; cook, stirring often, about 5 minutes, until softened. Add flour; cook, stirring, 2 minutes. Gradually add stock and milk, stirring constantly. Bring to boil over medium-high heat, stirring often. Boil 1 minute until thickened and smooth.
Stir in vegetables, pepper and cayenne. Return to boil. Reduce heat to medium-low; simmer about 5 minutes, stirring often, until vegetables are tender and heated through. Remove from heat and add cheese, stirring until melted.
Per serving 384 calories, 25.2 g fat, 533 mg calcium, 1,209 mg sodium, 20 g carbohydrates, 3.5 g fibre, 19 g protein; excellent source of calcium and vitamin A; good source of riboflavin, niacin and vitamin C