Recipe By : Louise
Serving Size : 8
Categories : Soup
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1/4 pound macaroni -- elbows
2 tablespoons onion flakes
1 quart water
1 carrot -- shredded
4 vegetable broth -- cubes
1/2 teaspoon seasoned salt
1/2 teaspoon tabasco sauce
1 1/4 teaspoons dry mustard
1 1/4 drops white pepper
1 can cheese soup, condensed
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1. Mix all ingred except macaroni.
2. Heat until hot but not boiling. Add macaroni and cook for 10 minutes.
3. Serve.
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NOTES : * Shred carrots in food processor using grater attachment.
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