I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Bring to a boil: The first 9 Ingredients.
Reduce heat and cover--simmer 20 minutes.
Stir in: Hamburger and 2 cups of milk.
Combine: 1/2 cup milk and flour.
Gradually stir into soup.
Bring to a boil until thick (stirring occasionally).
Add the last 3 ingredients.
Stir.
When cheese is melted, soup is ready and OH, MY GOSH! Enjoy!
br>add to soup, (this will thicken the soup) bring to boil
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
In a large saucepan, cook beef and chopped bacon until both are browned.
Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil.
Reduce heat - Cover and simmer for 20 - 30 minutes.
Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts.
Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Simmer carrots, celery, onion, and broth for about 10 minutes or until soft. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
Add this mixture and Velveeta cheese to soup.
Cook until smooth
or 2 hours.
Serve soup topped with crumbled chips.
but keep in mind that Velveeta is really salty). Cook until
Season and brown meat to taste.
Drain and put into a Dutch oven.
Add onion, carrots, basil, parsley, broth, and potatoes.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Mix and melt butter and flour until bubbly.
Add to soup mixture; cook and stir for 2 minutes.
Reduce heat to low, add cheese, milk, salt and pepper.
Cook until cheese melts.
Remove from heat; blend in sour cream.
dd milk mixture to the soup, stirring constantly.
Bring to
In soup pot, cook and break up ground beef.
Add onion,basil and beef broth.
Bring to a boil.
Add potatoes and green pepper.
Cover and simmer 12 minutes.
Bring back to a boil.
In saucepan, melt butter and stir in flour.
Cook 2 minutes.
Add to soup, stirring.
Reduce heat to low again and add cheese, cream and pepper.
Stir until cheese melts.
Serve.
In 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, basil and parsley in 1 tablespoon margarine until tender. Add broth, potatoes and ground beef. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes, until potatoes are tender. Mix milk with flour and add to soup with remaining ingredients. Simmer until cheese melts.
In large saucepan combine the first seven ingredients, bring to boil.
Reduce heat.
Cover and simmer for 15 - 20 minutes or until potatoes are tender.
Stir in beef and 2 cups milk, heat thoroughly.
Combine flour and remaining
milk until smooth. Gradually stir into soup.
Bring to boil.
Cook and stir for two minutes or until thickened.
Reduce heat.
Add cheese until melted.
Add pepper (optional).
Top with bacon just before serving.
In a large pot, combine first nine ingredients; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes, or until potatoes are tender stir in beef and 2 cups cream; heat through.
In a small bowl whisk the flour and remaining milk until smooth; gradually stir into soup; bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Reduce heat to low and stir in cheese until melted.
Season with salt and pepper.
Top with bacon just before serving.
ntil bubbly.
Add to soup; bring to a boil. Cook
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Boil water with bouillon, onions and potatoes until potatoes are done.
Add chicken broth; cook until it boils.
Pinch Velveeta piece by piece and add slowly to soup.
Use wisp to blend Velveeta into soup.
Dissolve cornstarch in 3/4 cup water.
Add to soup to thicken.
Brown beef and onion; drain.
Mix all ingredients except pasta, in a soup pot.
Cook pasta, then add to mixture.
Add enough milk to make soup as thick or as thin as you like.
Salt and pepper to taste.