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"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

Cheesy Vegetable Soup Recipe

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This recipe for Cheesy Vegetable Soup is from Arnoldsen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup flour
¾ cup butter
6 cups water
6 chicken bouillon cubes
8 oz Velveeta cheese
6 cups chopped vegetables (broccoli, cauliflower, carrots, zucchini)
Directions:
Directions:
Make a roux (thick sauce) out of the flour and the melted butter. Mix until smooth. Boil chopped vegetables in 6 cups of water and 6 bouillon cubes until desired doneness. Don't overcook. Reduce heat. Cut the Velveeta into chunks and add to soup. Stir until melted. Add the roux stirring quickly so it blends smoothly. Simmer until desired thickness.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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