1/4 c. butter
1 med. onion, chopped
1/3 c. flour
2 c. milk
1 (10 3/4 oz.) can chicken broth
8 oz. pasteurized process cheese spread, cubed
1/4 tsp. hot pepper sauce
1/4 tsp. white pepper
1 (16 oz.) can Veg-All mixed vegetables, drained
2 tbsp. chopped parsley

Melt butter in large pan. Add onion; cook until tender. Add flour, whisk. Cook 1 minute on low heat, stirring. Add milk and chicken broth; cook on medium heat, stirring until thickened. Add cheese and seasonings, stirring until cheese has melted. Add Veg-All and parsley. Reduce heat and cook until heated. (Do not boil.)