---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Vegetarian
       Yield: 1 servings
            -G GRANAROLI (XBRG76A)
       2 c  Leftover veggies; broccoli,
            -cauliflower, spinach, kale
            -or cabbage*
       1    Onion; chopped
       2 tb Butter
       2 tb Olive oil
       4 tb Flour; heaping
       2 c  Hot milk
       2 c  Broth
         x  Salt and pepper
     1/4 c  Grated cheese; Italian,
            -swiss, cheddar, etc.
   If you do not have enough veggies, add mashed
   potatoes, rice or finely chopped sauteed celery or
   onion. In a pot melt the butter in the oil and saute
   the onion until golden. Stir in the flour. Lower the
   heat and add the milk gradually whisking as you add to
   avoid lumps. Cook, stirring until bubbly. Add the
   broth and mix well. Combine the leftovers with 2 cups
   of the cream sauce and puree in blender, 2 cups at a
   time. Retun to pot and cook over med heat for 3-4 min.
   Add salt and pepper. Heat to just below boiling and
   stir in cheese until melted. Serve hot with crusty
   croutons. (wrv)