Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Foster      

Recipe Categories:

    Cheesy Vegetable Soup


    Source of Recipe


    Taste of Home


    List of Ingredients


    • 6 c. water
    • 1 (30 oz.) pkg. frozen shredded hash browns
    • 1 (16 oz.) pkg. frozen California-blend vegetables
    • 4 t. chicken bouillon granules
    • 1 lb. process cheese, cubed (Velveeta)
    • 2 cans Cream of Mushroom soup
    • 1 c. milk


    Instructions


    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.
    2. 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.
    3. To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |