| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
American |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 7 |
c |
Water |
| 1/2 |
c |
Celery |
| 1 |
|
Green pepper |
| 1 |
lb |
Frozen mixed vegetables |
| 1 |
c |
Chopped; dry onions |
| 1/2 |
ts |
Garlic |
| 1 |
ts |
Pepper |
| 1 |
tb |
Oregano |
| 1 |
ts |
Crushed red pepper |
| 2 |
tb |
Parsley |
| 2 |
cn |
Cream of chicken soup |
| 3 |
tb |
Chicken base |
| 2 |
c |
Diced potatoes |
| 3 |
tb |
Butter |
| 1 |
c |
Smoked cheddar cheese; packed |
| 10 |
sl |
American cheese |
| 1 |
cn |
Evaporated milk |
| 1 1/2 |
c |
All purpose flour |
INSTRUCTIONS
Bring water, vegetables, and spices to a boil and reduce heat. Add butter
and both cheese. Stir until melted and soup is very hot. In another bowl,
mix evaporated milk and flour until smooth. Add to soup gradually, stirring
continuously with a wire whisk. Put on medium heat and keep stirring. Can
be kept warm in a crock pot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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