Macaroni And Cheese Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons soy margarine or 1 1/2 tablespoons canola oil
• 1 large onion, finely chopped
• 2 medium celery ribs, finely diced
• 1 (1 lb) can great northern bean, drained and rinsed
• 3 1/2 cups vegetable stock or 3 1/2 cups water
• 1/2 lb mushroom, coarsely chopped
• 1 1/2 teaspoons salt free herb and spice seasoning mix
• 1 cup soymilk or 1 cup low-fat milk (or as needed)
• 1 1/2 cups cheddar-style soy cheese or 1 1/2 cups firmly packed grated low-fat cheddar cheese
• 2 cups small shell pasta (such as shells or elbows)
• salt
• 1 dash cayenne pepper

Recipe

• 1 het the margarine or oil in a soup pot.
• 2 add the onion and celery and saute over medium low heat until the onion is gold.
• 3 in the meantime, puree the beens in a until smooth.
• 4 add a small amount of water if necessary cover the onions and celery witht he stock or water.
• 5 bring to a simmer then stir in the bean puree, mushrooms, and seasoning mix.
• 6 simmer gently, covered for 30-35 minutes.
• 7 stir in the milk or soy more or less as needed to achieve a slightly thick consistency.
• 8 remove from the heat and sprinkle in the cheese, a bit at a time, stirring in each time until it is fairly well melted (soy may not melt as completely).
• 9 cover the soup and set aside in a separate saucepan, cook the pasta al dente.
• 10 drain it and stir into the soup.
• 11 adjust the consistency of the soup with more milk or soy as needed, then return to a low heat.
• 12 season to taste with salt and cayenne.
• 13 remove the soup from the heat and serve.