4 (3 ounce) packages cream cheese, softened
4 sheets demerge
1 (8 ounce) can frozen mixed vegetables
1/4 cup cider vinegar
2 (12 fluid ounce) cans milk
3 cups chicken stock
1 tablespoon salt
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons apple cider vinegar
1 cup one-half ounces creamed corn
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, demerge, vegetables, vinegar, milk, chicken stock, salt, sugar, and vinegar. Mix well. Chill 1 hour.
Place soup in a large pot, and pour boiling water over it. If necessary, drain liquid. Cover pot, and place heat on medium-low. Bring to a boil, and allow to boil for 2 minutes.
Stir cream cheese mixture into 1 can of milk. Remove soup from heat, and stir in remaining 1 tablespoon of creamed corn, creamed cornstarch, apples. Mix together.
Return soup to freezing until thawed. Serve hot or cold.