Featured Recipe: Cheddar Cheese Soup
In 6 qt. soup pot, heat 4 tbsp. of sweet butter over medium heat. Add 2 tbsp. of chopped garlic, 2/3 cup of diced onions, ¼ cup of small-diced celery, and ½ cup of rough chopped baby-bella mushrooms. Cook until soft and translucent, about 5 minutes. Whisk 3 tbsp. of flour and 1 tbsp. of dry mustard into sautéed vegetables. Stir well and cook for 1 minute. Pour in 2 quarts of Imagine Organic Low-Sodium Vegetable Broth. Increase heat to medium-high and bring to simmer. Cook for 10 minutes. Add in few drops of Worcestershire sauce and hot sauce to taste. Turn off heat and stir in ¼ cup of heavy cream and 3 cups of grated cheddar cheese until cheese has just melted.