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March 10, 2013

TRIED ‘N’ TRUE: Great time for soup

It’s still not summer, but soup is still good.

Mix everything in a pot (I also sometimes add diced cooked chicken). I don’t remember where I got this — I’ve had it too many years. If you like cheese you’ll love this. I don’t fix as much as I used to. I also use chicken bouillon base instead of cubes any more. Use whatever you and your family like.

CHEESE SOUP

4 chicken boullion cubes

1 cup onions (diced)

2 1⁄2 cups cubed potatoes

1 quart water

1 cup celery

1 cup carrots (diced)

1 large package frozen vegetables, mixed

2 cans cream of chicken soup

1 pound Velveeta cheese

• Cook all vegetables and cubes in water for 30 minutes or until tender.

• Add soup and cheese.

• Simmer until cheese is melted, stirring often.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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