"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Creamy Vegetable Soup, by Annette Laraway, is from The Anderson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. broccoli 1 c. cauliflower 4 c. sliced carrots 5 c. cubed potatoes 1/2 c. minced onion 1 c. grated cheese 1 Tbs. Lawry's seasoned salt 3 tsp. chicken boullion 1 can Campbell's Heathy Request Cream of Mushroom Soup 1 can Campbell's Healthy Request Cream of Chicken Soup
Cook potatoes, carrots, and onion. Add bullion. Cook until almost tender. Add broccoli and cauliflower. Simmer until tender. Add seasoned salt, soups, and grated cheese. Cook until cheese is melted. Add salt and pepper to taste. Do not let boil after the soups and cheese are added.
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