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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Don't throw away that leftover veggie tray. Try this delicious Cheese Soup recipe that came from my sister-in-law Michele Thornburg in Moberly, MO. I added some minced garlic, salt & pepper. Instead of using the frozen California Medley, I chopped up the broccoli, carrots, and cauliflower left from Thanksgiving. Serve with French or Sourdough Bread. Ingredients:
6 cups water |
4 chicken, boullion cubes |
2 1/2 cups diced potatoes |
1 cup celery |
1 cup onion |
1 tablespoon minced garlic |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook above ingredients 20 minutes (until potatoes are al dente).
2. Add 1 package of California Mix (or 1 cup each of chopped broccoli, chopped carrots, and chopped cauliflower). Simmer for another 20 minutes.
3. Turn heat down as low as possible. Then add 2 cans Cream of Chicken soup, and 1 pound of Velveeta Cheese. Allow cheese to melt, stirring occasionally - about 20 minutes longer. Continue to use low heat after adding soup and cheese. This can stick easily.
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