My mom wasn't one to let us lick and/or taste before her cooking concoctions/creations were set on the table. Sometimes Denny (my brother) and I would sneak a taste here and there, but for fear we'd get caught, we had to be pretty cagy. I didn't think much about this soup recipe as I was chopping and preparing it; but after I cooked and put it on the table, and after Ken and I had eaten it for supper, I found it so scrumptious, I felt a strong temptation welling up in me to lick the pot, lick the bowls, and lick the spoons. (Don't tell Mom.) Even though I was full and couldn't eat another bite, I almost couldn't wait for another meal so I could eat the leftovers. (Don't let your children read this licking stuff I've written about. It's very uncouth!) But please try this soup; you and your family will love it.
2 cups broccoli (chopped)
2 cups cauliflower (chopped)
1 cup carrots (thinly sliced/chopped)
1 cup onions (chopped)
In Dutch oven or large sauce pan, sauté vegetables in butter about 5 minutes.
3 ½ cups milk
2 tsp. chicken bouillon
½ tsp salt
1/8 tsp. pepper
Mix milk, bouillon, salt and pepper; add to vegetables in sauce pan; simmer 5 minutes.
¼ cup flour
½ cup milk
- Whisk flour and milk till smooth.
- Add to simmering vegetable mixture.
- Stir 1 to 2 minutes or until soup is thickened.
- Reduce heat.
- Add 1&1/4 cups of cubed Velveta Cheese to vegetable mixture.
- Stir till cheese is melted.
- Remove from heat and serve immediately.
- Yield: 4 to 6 servings.
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Dolly Lawler at email@example.com