Monday, March 23, 2015
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| Cheesy Vegetable Soup II |
"This is a awesome winter soup! Serve with bitter dough rolls and garnish with shredded cheese and garlic croutons. YUMMY!!"
Ingredients :
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- half of cup chopped onion
- 2 cups sparkling sliced mushrooms
- five potatoes, peeled and cubed
- 2 cups chopped carrots
- 6 cups milk
- 2 (11 ounce) cans condensed cream of Cheddar cheese soup
- 2 tablespoons all-cause flour
- 2 cups shredded Cheddar cheese, divided
- half cup frozen green peas
- 1/2 cup frozen corn kernels
- 1 cup broccoli florets
- salt and pepper to taste
Instructions :
| Prep : 10M | Cook : 7M | Ready in : 1H |
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- In a big skillet over medium excessive warmness, integrate the olive oil, garlic to taste, onions and mushrooms. Saute for about five mins, or till the onions are tender. Remove from heat and reserve for later.
- In a huge pot over high warmness, integrate the potatoes and carrots and upload water to cowl. Bring to a boil and reduce heat to low. Cover and simmer until greens are tender. Drain the water and add the milk. Continue to cook dinner over low warmth till milk starts offevolved to simmer.
- Stir within the cheese soup, then stir in the flour slowly, till blended. Add 1 1/2 cups of the cheese, the reserved mushroom combination, peas, corn and broccoli and warmth thru. Garnish with remaining half of cup of cheese.
Notes :
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