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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

Brown Jug Cheese Soup Recipe

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This recipe for Brown Jug Cheese Soup is from The Cruze 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:  
2 chicken bouillon cubes
1 c. chopped onion (or 2 Tbsp. minced onion)
2 pints water
2 1/2 c. cubed potatoes
10-12 oz. pkg, frozen mixed vegetables
2 cans cream of celery soup
1 lb. Velveeta
Directions:
Directions:
Cook all except celery soup and Velveeta for 30 minutes.
Add celery soup and Velveeta.

 

 

 

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