"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 chicken bouillon cubes 2 cups water 1 onion chopped fine 1 1/4 cups cubed potatoes 1 package frozen mixed vegetables 1 can Campbell's Cream of Chicken Soup 1/2 lb. Velveta cheese
Cook bouillon cubes, onion & water covered for 15-20 minutes. Add cubed potatoes, froxen mixed vegetables and cook until tender (20 minutes). Add Cream of Chicken Soup & velveta cheese and stir until cheese melts. Makes 2 quarts.
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