Soups:
Hearty Vegetable Cheese Soup
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4 chicken bouillon cubes
1 quart water
1 cup celery, chopped
1/2 cup onions, chopped
2-1/2 cups potatoes, cubed
1 package (16 ounces) frozen mixed vegetables
2 cans (10-3/4 ounces) cream of chicken soup
1 pound (16 ounces) Velveeta cheese, cubed
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Simmer first 6 ingredients in 6-quart heavy saucpan for 30 minutes. Add cream of chicken soup and stir. Blend in Velveeta cheese and stir continuously until cheese melts. Good served with salad and French bread. Serves 6 to 8.
Pauline Brown
Viola
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