"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Golden Cream Soup (Excellant) Recipe

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This recipe for Golden Cream Soup (Excellant), by , is from The Free Christian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Rigel


3 c. chopped potatoes
1 c. water
c. celery slices
c. carrot slices
c. chopped onion
1 T. dry parsley
1 chicken bouillon cube
tsp. salt
dash pepper
1 c. milk
2 T. flour
lb. Velveeta cheese, cubed
large bag broccoli
1 box frozen cauliflower (precooked) - I use fresh precooked

In large saucepan combine potatoes, water, celery, carrots, onion, parsley, bouillon, salt & pepper. Mix well, cover & simmer 15 - 20 minutes until veggies are tender. Gradually add milk to flour in small bowl. Mix until well blended. Add to cooked veggies, cook until thickened. Add broccoli, cauliflower & cheese cubes. Stir until melted.




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