Garden cheese soup
Garden cheese soup
Ingredients/Components
- flour - 2/3 c
- water - 4 c
- margarine - 2 Tbsp
- pepper - 1/4 tsp
- chopped onions - 1 c
- shredded Cheddar cheese
- sliced celery - 1 c
- frozen broccoli, cauliflower and carrots - 2 c
- frozen hash brown potatoes - 1 c
- Borden milk - 3 c
- chicken-flavor bouillon cubes - 6 item
How to make garden cheese soup:
In large kettle, cook celery and onion in margarine unti tender; stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.Recipe categories: Cheese, Soups & stews, Bisques/cream soups.
Rating:
Related ingredients:
eggs, stick margarine, water, elbow macaroni, miracle whip, yellow squash, sliced 6 c, medium size baking potatoes, small box cottage cheese, plain popcorn, small angel food cake pound cake or 1 layer yellow cake
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