February 21, 2012

Cheesy Vegetable Soup

By Heather Parry

4-5 Potatoes    
2C Carrots    (I really like the veggies in this soup so I double all of them except the potatoes and then make the recipe the same as directed, I've also used cauliflower when I was low on broccoli and still great)
2C Celery
1C Onion         
10oz Broccoli   (frozen or fresh)
1tsp Salt
½ tsp Pepper    
6 Ch.  Bullion   
½C Butter
2C Milk           
1 T Dry Mustard   
1lb. Velveeta
½ C Flour
Steam veggies until just tender. 
Mix flour and milk before adding to soup.  Add Velveeta and frozen broccoli last. (You can freeze this soup. One batch serves our family of 5 at least 2 dinners.)

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