• 30 Minute Soups - 49

    From Dave Drum@1:18/200 to All on Sat Mar 23 15:28:54 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheesy Mixed-Vegetable Soup
    Categories: Potatoes, Vegetables, Cheese, Mushrooms, Dairy
    Yield: 14 servings

    6 c Water
    30 oz Bag frozen shredded hash
    - brown potatoes
    16 oz Bag frozen California-blend
    - vegetables
    4 ts Chicken bouillon granules
    1 lb Velveeta; diced
    21 1/2 oz (2 cans) cream of mushroom
    - soup; undiluted
    1 c Milk

    In a large kettle, bring water to a boil. Add hash
    browns, vegetables and bouillon. Reduce heat; cover and
    simmer for 10 minutes or until vegetables are tender.
    Stir in the cheese, soup and milk; cook and stir until
    cheese is melted. Serve immediately, or cool and freeze
    for up to 3 months.

    TO USE FROZEN SOUP: Thaw in the refrigerator. Heat in a
    saucepan, adding additional milk if desired to achieve
    desired thickness.

    Sandra Goetzinger-Andrews, Hiawatha, Iowa

    Makes: 14 servings

    RECIPE FROM: https://www.tasteofhome.com

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