In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
Combine potatoes, onions, bouillon cubes, mixed vegetables and water in a big pot.
Bring all to a boil and reduce heat.
Simmer for one-half hour.
Then add celery soup and Velveeta cheese.
Stir until well blended and hot.
Serves 6.
Boil water, celery, onion and bouillon for 20 minutes.
Add potatoes, carrots, cauliflower and broccoli; boil 30 more minutes. Add Velveeta cheese and soup; simmer until cheese melts and is creamy.
Add water to make consistency right.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
day.).
2. FINISH SOUP Remove bones from slow cooker
Cauliflower soup.
Cut cauliflower into small
In a large Dutch oven mix the first 4 ingredients (bouillon cubes, water, onions and celery).
Cook over medium heat until onions and celery are tender.
Add potatoes and vegetables.
Cook 20 minutes.
Add soup and cheese (cut in chunks).
Stir constantly so cheese does not stick.
The soup is ready to serve when the cheese is melted.
Freezes well.
live oil. Use a large soup pot!
Cut the bell
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
Cook first 4 ingredients in a large pot for 20 minutes.
Add potatoes and frozen vegetables.
Cook another 20 minutes. Add soup and cheese.
Stir often until cheese melts, cooking on low heat. Delicious!
Simmer broth & onions 20 minutes.
Add potatoes, celery, and frozen veggies & cook 30 minutes.
Add soups & cheese and cook until cheese melts.
For a Vegetarian version use vegetable broth instead of chicken broth.
he stock and cook until soup thickens. Simmer on low for
Combine bouillon cubes, onion, water, potatoes and mixed vegetables in a Dutch oven. Simmer for 30 minutes or until potatoes are tender. Add cream of celery soup and cheese, heat and stir until cheese is melted and soup is hot.
Cook cubed potatoes, celery, onion and water for 20 minutes in covered pan.
Add mixed vegetables.
Cook for 20 minutes.
Add soup undiluted and stir until blended.
Add cheese.
Stir until melted.
This soup freezes well.
br>Fill each dish with soup, about 1 1/2 cups
owl.
In the bread maker pan, pour in the water
owl.
In the bread maker pan, pour in the water