Sunday, November 14, 2010

Cheesy Vegetable Soup

This recipe is from Quick Cooking 2003, but I double the California veggies to the amount listed here for a heartier soup.

6 c water
1 pkg (30 oz) frozen shredded hash brown potatoes
2 pkgs (16 oz each) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb process cheese (Velveeta), cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 c milk

In a lg pot, bring water to a boil. Add potatoes, veggies, and bouillon. Reduce heat; cover and simmer for 10 min or til beggies are tender. Stir in cheese, soup, and milk; cook and stir til cheese is melted. Serve immediately or cool and freeze for up to 3 months. Makes 14 servings.

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