| Recipe Title: California Cheese Soup Contributed by: TwinLakesChef
Note from the Diva
A thick rich cheese soup chock full of California vegetables.
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List of Ingredients
4 bouillon cubes
1 c. diced celery
1 onion - diced
2 1/2 c. diced potatoes (I use frozen hash browns)
1 (16 oz.) bag frozen Calif. blend vegetables (chopped)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can drained, sliced mushrooms (opt.)
1 lb. velveeta cheese |
Preparation
In large pot, mix bouillon cubes, 4 or more cups of water, celery and onion. Bring to a boil and
cook 10 minutes. Then add 2 more cups of water, diced potatoes, and Calif. vegetables. Bring
to a boil again and cook an additional 10 minutes. At this point, put it into a large crockpot and
add mushroom soup, chicken soup, mushrooms and cheese. Do not boil after you add the
cheese. Simmer until ready to serve. | Number of Servings: Makes 1 large pot or large crockpot full. Cookbook Category
Eggs & Cheese
Soup-Hot
Too Busy To Cook
Vegetables
General Cooking/Prep Method
Slow Cook
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers