Thursday, August 26, 2010

Vegetable Cheese Soup


2 C Diced Potatoes (canned for food storage)
1 C diced carrots (canned for food storage)
1/4 C Butter
2 Chicken Bouillon cubes
1/2 C Flour
3 C Cheddar cheese, shredded
1 Large onion, sliced
1 C slices celery (dehydrated for food storage)
2 10-oz Can chicken broth
2 C milk (powdered for food storage)


In a large saucepan saute onions, potatoes, carrots and celery in the butter. Add the broth and bullion cubes. Simmer 30 min. or until veggies are tender.
In a medium bowl, mi x the milk with flour, blend until smooth- no lumps
Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and spices, simmer until cheese melts.

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