"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheese Vegetable Soup Recipe

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This recipe for Cheese Vegetable Soup, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Berge
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 qt. water
4 chicken bouillon cubes
1 c. chopped onions
1 c. chopped celery
1 (10 oz.) pkg. frozen mixed veggies
2 1/2 c. diced potatoes
1 lb. Veletta cheese
2 cans cream of chicken soup

Directions:
Directions:
In large, heavy pan, heat water and bouillon cubes until cubes are dissolved. Add onions and celery and cook 20 minutes. Add frozen vegetables and potatoes. Cook 30 minutes. Add cheese and soup. Stir until cheese is melted. Do not boil. More potatoes and frozen veggies can be added. This soup freezes well.

 

 

 

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