from Ann Ericksen
4-5 potatoes, cubed
2 cups carrots, sliced
1-2 cups celery, chopped
1 cup onion, diced
2 tsp salt
2½ cups water to cover vegetables
1. Steam the veggies 20 minutes.
10 oz. frozen or 1½ cups chopped broccoli
2. Add broccoli to the steamed veggies and cook 7 minutes.
1 cube butter, melted
6 chicken bouillon cubes
1 tbs. dry mustard
½ tsp. pepper
1 lb. Velveeta cheese
¼ cup flour
2 cups milk
1 can cream of chicken soup
3. In another pan, melt the butter. Add flour, bouillon & seasonings. Stir until mixed.
4. Add milk, cheese & cream of chicken soup. Mix until thick.
5. Add the creamy mixture to the vegetables. Stir until mixed.
6. If soup is too thick, add more milk.
7. Remind self that you must share. (you don't want the entire cube of Velveeta on your bottom)
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2 comments:
Yummmmo! This sounds really good. Happy New Year!
oh my gosh...this is the same soup my MIL and i make! (i actually got the recipe from her)...i thought she had made it up! LOL although...we don't use everything you do. We totally just wing it and throw in some cubed potatoes, carrots, brocc., cauliflower, and water. Mash it up...add the cream of chicken soup and velveeta cheese and voila! LOL
How funny...when browsing blogs I see this recipe!! LOL Just had to say hello! Have a wonderful Wednesday! :)
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