Sipcy Vegetable Cheese Soup

This is my version of the cheesy vegetable soup I had at Side Oats Cafe & Bakery in Menard, TX.

It'is very thick and rich!


1/2 med. yellow onion (diced)
2-3 large carrots (diced)
4-5 mushrooms (diced)
small crown of broccoli (roughly chopped)
2 C chicken stock
5 T butter
4 T flour
12 oz Mexican Velveeta (cubed)
3 1/2 C milk
1-2 T chili powder
1-2 t cayenne powder
salt & pepper to taste


In a large sauce pot melt 2 T butter over medium heat.  Add onions and saute until translucent.  Add diced carrot and all of the chicken stock.  Add chicken stock if it does not cover the carrots and onions completely.  Simmer until carrots are tender.  Stir in mushrooms.  Lay broccoli on top and cover to steam.  When the broccoli is just tender remove pot from heat.

In a large soup pot melt remaining 3 T of butter and add 4 T of flour.  Stir and cook for 2 minutes.   Add milk.  Slowly bring to a boil over med-high heat, stirring until it comes to a boil.  Reduce heat and continue to stir.  As mixture begins to thicken, stir in cubed cheese until melted.  Gently stir in vegetables.  Add chili, cayenne and salt & pepper to taste.

Remove from heat and let it stand to thicken before serving.