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| 5 cups |
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Potatoes, cubed |
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| 2 cups |
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Carrots, cut diagonally |
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| 2 cups |
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Celery, chopped |
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| 1 cup |
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Onion , chopped |
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| 2 tsp |
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Salt |
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| 2-1/2 cups |
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Water |
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| 10 oz |
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Broccoli, chopped |
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| 1/2 cup |
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Butter or Margarine |
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| 6 |
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Chicken bouillon cubes (too salty, adjust qty) |
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| 1 tbs |
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Dry mustard |
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| 1/2 tsp |
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Black pepper |
|
| 1 lb |
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Velveeta cheese, chunked |
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| 2 cups |
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Milk |
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| 1/4 cup |
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Flour |
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| 1 |
Steam potatoes, carrots, celery, and onion in 2-1/2 cups of water. Simmer 20 minutes. Add chopped broccoli and cook 7 minutes more. |
| 2 |
In a sauce pan, melt butter and mix in flour. Stir in milk, then bullion and seasonings. Add to Vegetable mixture. Add Velveeta cheese. |
| 3 |
Cream of Mushroom or chicken may be added to extend. |
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| |
| Servings: 15 |
| Ready in: 1 hour |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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