Instructions: Saute each vegetable separately in 2 T. of butter. Set aside. Mix corn- starch with shredded cheese. Heat water to boiling in a large pot. Add cheese to boiling water gradually, stirring constantly. Add salt, pepper, Worcestershire, and garlic powder. Stir thoroughly.

Warm yogurt by stir- ring in some of the cheese mixture, then add yogurt to the soup. Add sauteed vegetables and heat through slowly.

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