 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
|
My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together, recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch. Ingredients:
6 cups water |
1 package (30 ounces) frozen shredded hash brown potatoes |
1 package (16 ounces) frozen california-blend vegetables |
4 teaspoons chicken bouillon granules |
1 pound process cheese (velveeta), cubed |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 cup milk |
Directions:
1. In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.
2. To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness. Yield: 14 servings.
|
|