Ingredients:
- 3 cups broccoli florets
- 2 medium diced potatoes
- 2 medium carrots thinly sliced
- 1 large onion diced
- 1 bell pepper chopped
- 1 cup chopped mushrooms
- 1 1/2 cups water
- 4 cups milk, divided
- 2 teaspoons chicken bouillon granules
- 1 teaspoon worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 1 cup cubed velveeta cheese
- 1 cup bacon bits (or amount desired if any are desired at all)
Directions: In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted as well as mix in bacon bits. Yield: roughly 9-10 cups.
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