Brenda Wagg's Gourmet Vegetable Soup
Ingredients
1 1/2 qt water (6 cups)3 potatoes, peeled and chopped
3 carrots, peeled and sliced
1 small onion, chopped and minced
2 tbsp parsley flakes
3 chicken bouillion cubes
pepper to taste
12 oz bag frozen mixed vegetables
2 cans cream of chicken soup
1 lb velveeta cheese
Instructions
Cook water, potatoes, carrots, onion, parsley, boullion and pepper until tender.Then add:
bag of frozen vegetables that have been cooked until crispy tender.
Turn off heat and add:
Cream of chicken soup
velveeta cheese
Stir often until cheese is melted.
Reheat and serve. Be careful not to boil or overheat. Cheese will curdle if too hot.
Good served with popcorn & crackers.