"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheesy Vegetable Soup Recipe

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

Janelle (LuLu) Thompson
Added: Sunday, February 11, 2007


1 lg onion, chopped
1 med, green pepper, chopped
2 tbsp butter
2 c chopped parsnips
1 16oz. can whole kernel corn
2 c chicken broth
1 can of beer
1 40oz can mushrooms
1/2 tsp dry mustard
1/3 c cold water
3 tbsp flour
2 c shredded american cheese

In a 3 quart saucepan cook onion and pepper in butter until tender, not brown. Add parsnips, undrained corn, broth, beer, undrained mushrooms and mustard. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Combine flour and water in seperate bowl. Stir into soup mixture. Cook and stir until slightly thickened. Stir in cheese until melted.




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