Tuesday, July 17, 2012

California Medleyt Cheese Soup

1 1/2 cups frozen chopped broccoli, caulifower and carrots
3 cups boiling water
1 cup dry creamy soup base mix
3/4 cup cold water
3/4 cup grated cheese

1.  Add 1 1/2 cups frozen chopped vegetables to 3 cups boiling water and cook slightly.
2.  Mix 1 cup of dry creamy sopu base mix with 3/4 cup cold water in small bowl.
3.  Add cold soup mix to boiling water when vegetables are crispy and tender.
4.  Add 2 tablespoons of grated chesse just before serving.  Cove and refrigerate leftovers within 2 hours.

Yields 7 1/2 cups

Use the Creamy Soup Base Recipe post.

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