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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

VEGETABLE-CHEESE SOUP Recipe

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This recipe for VEGETABLE-CHEESE SOUP is from The Todd Family Cookbook Project, 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:  
4 CARROTS
3 STALKS CELERY
5 POTATOES
1 - 10 OZ. PACKAGE FROZEN PEAS
1½ CUPS BUTTER OR MARGARINE
1½ CUPS FLOUR
2 CUPS WATER
2 CHICKEN BOUILLON CUBES
1 - 16 OZ. JAR CHEESE WHIZ
Directions:
Directions:
PEEL AND CHOP CARROTS AND ONION. CHOP CELERY. PLACE IN LARGE SAUCEPAN WITH ENOUGH WATER TO COVER. SIMMER UNTIL VEGETABLES ARE TENDER. DRAIN AND SET ASIDE.

PLACE BUTTER IN LARGE SAUCEPAN AND MELT. ADD FLOUR AND MIX WELL.

PLACE WATER AND BOUILLON INTO SMALL SAUCEPAN AND BRING TO A BOIL. SLOWLY POUR INTO BUTTER AND FLOUR MIXTURE, MIXING WELL WHILE COMBINING. ADD CHEESE WHIZ AND MIX WELL ADD THE COOKED VEGETABLES AND SERVE.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is great served in a bread bowl.

 

 

 

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