Saturday, October 11, 2008
This recipe came from the restaurant owner I worked for one summer. It's very yummy!!!
4 cups cubed potatoes
2 cups chopped celery
2 cups diced carrots
1/2 cup mince onion
Add all above ingredients to 2 tsp salt and 4 cups water. Cook for 20 minutes. Add 1 10 oz. pkg frozen broccoli (and/or other veggies you prefer), 3 TBL chicken base, and 3 1/2 cups milk. Simmer for 5 minutes.
In a separate pan, melt 1/2 cup margarine, 1/2 cup flour, and 1 TBL dry mustard. Add to soup. Stir until thick. Add chopped ham (cooked), if desired. Add 1 lb. cubed Velvetta (slowly). Heat slowly, never boil.