2 (14 ounce) packages frozen mixed vegetables, thawed and drained
1 cup chicken broth
3 potatoes, diced
1 onion, sliced thinly
1 (4 ounce) can onion soup mix
5 carrots, diced
1 (3 ounce) can mushrooms, drained
5 onions, sliced
1 (10 ounce) package instant Italian cheese spread
5 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place Mixed Vegetables in a medium saucepan and cook over medium heat for about 25 minutes, stirring occasionally. Add broth and potatoes and stir (beep). Stir gently until heated through, about 2 more minutes. Add onions and carrots; cook about 1 minute. Add salt and pepper; stir into diced potatoes. Add mushrooms, onion and pesto.
Season with salt and pepper. Return vegetables to batch.
Drain vegetable mixture and set aside.
Mix chicken broth and cheese into juices in a medium mixing bowl. Beat in cheese.
Return mixed vegetables to pot. Stir in chicken broth mixture and Parmesan cheese 1/4 cup at a time. Simmer 35 minutes, stirring occasionally. Serve warm or cold.