Mac and Cheese Soup

Here we substituted edamame for the broccoli.

Great for kids!

by Elizabeth Savoie Dronet

4 cups vegetable broth
6 oz. pasta shells
1 (12 oz) bag frozen broccoli, cauliflower, and carrots
1 1/2 cups milk
2 Tbs. flour
1 1/2 cup shredded cheddar cheese
Tony’s to taste

In a soup pot, bring broth to a  boil.  Add pasta and cook for about 5 minutes.  Add vegetables and cook for another 5 minutes.  Combine milk and flour in a measuring cup.  Add to soup and stir until thickened.  Add a touch of Tony’s.  Sprinkle in cheese a little at a time, stirring until it all melts.