"The belly rules the mind."--Spanish Proverb

VEGETABLE-CHEESE SOUP Recipe

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This recipe for VEGETABLE-CHEESE SOUP, by , 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!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
4 CARROTS
3 STALKS CELERY
5 POTATOES
1 - 10 OZ. PACKAGE FROZEN PEAS
1 CUPS BUTTER OR MARGARINE
1 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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