Monday, February 27, 2017

California Cheese Soup


California Cheese Soup
Tianna's version of Jalin's recipe (original below):
4 cups (1 quart) chicken broth
7 cups veggies, could include:
3 small diced potatoes
1 bag (16 oz) frozen California blend vegetables
Diced carrots Diced celery
Diced onion
2 cans (10 ¾ oz) condensed cream of chicken
   soup, undiluted
1 lb cheese, cut into cubes
- Bring broth to a boil in a large kettle; add veggies.
- Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.
- Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

Note:  I use whatever vegetables I have, but prefer to have at least broccoli in it.  This is a very versatile recipe.

Cleanup tip: Do not try to use a sponge or washcloth to clean up the soup pot. Instead, use a scraper to get the cheese off.



California Cheese Soup
From the kitchen of: Jalin Bingham
1 quart water
2 chicken bouillon cubes
2 ½ cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
½ cup diced onion
1 bag (16 oz) frozen California blend vegetables
2 cans (10 ¾ oz) condensed cream of chicken
   soup, undiluted
1 lb cheese, cut into cubes
Bring water to a boil in a large kettle; add next six ingredients.  Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes.  Stir in  soup and cheese; cook until soup is heated through and the cheese is melted.  Yield: 10-12 servings (3 qts)
Note:  I use whatever vegetables I have, but prefer to have at least broccoli in it.  This is a very versatile recipe.