"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

INDIAN SUMMER SOUP Recipe

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This recipe for INDIAN SUMMER SOUP, by , is from D.C.A.A.A. Decatur Tx. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
1 can green chiles, chopped
1 pound chicken breast, grilled and diced (I buy the Louis Rich "Carving Board" Meats, pre-cooked ( 16 oz. Pkg.)
2 tbsp. margarine
3 cloves garlic, minced
2 cups sliced mushrooms
1 can whole kernel corn
1 pound Velveeta cheese, med. cubed
4 cups water
4 tbsp. cornstarch

Directions:
Directions:
Dice onion into 1/4 inch pieces. Grill onion and green chiles until tender.
In heavy aluminum pot or soup pot., sauté garlic and mushrooms
in margarine for 5 minutes over minutes heat.
Add grilled ingredients, chicken,corn (juice and all) and 2 cups of water.
Simmer for 5 minutes. Add Velveeta in small pieces.
Simmer until cheese is melted (about 5 minutes).

In separate bowl, combine cornstarch with remaining 2 cups water, mixing well.
Add this mixture to soup all at ones and stir constantly until thickened.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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