With an occasional chilly day now and then, there's still time to have soups on one of those cool days. Soups have always been one of my favorites.
Soups can be made simply by starting out with chicken or beef broth, followed by chunks of the meat. We can't forget the vegetables. Sometimes I add a couple of ingredients such as leftover green beans or baby carrots.
This week's recipe is called Gourmet Vegetable Soup and is very simple and quick to make. I put it in my crock pot and let it cook for an hour on medium so that vegetables are heated through and then add the Velveeta cheese and cream of chicken soup and continue for another hour to melt the cheese.
GOURMET VEGETABLE SOUP
| 1 1/2 qt water | 2 cans cream of chicken soup |
| 3 potatoes, diced | 1 pound Velveeta cheese |
| Onion, to taste | |
| 2 T. parsely | |
| 1bag frozen mixed vegetables | |
| 1 box frozen broccoli |
Cook the above until tender. Then add 2 cans of cream of chicken soup and 1 pound Velveeta cheese. Note: other vegetables can be added if you have some in your refrigerator that you want to use up.
Got a recipe that you would like to share? Email it to me at egeoffice.map@gmail.com or drop it off at the office at 304 West Broadway. Have a great week!
