Winter Vegetable Soup
1 cup chopped onion
1-2 stalks sliced celery
2 TBS butter
1 large peeled potato
1 cup peeled sliced carrots
2 cups water
1 beef bouillion cube
1 tsp. salt
½ tsp. basil
¼ tsp. pepper
1-1/2 cups sliced zucchini
1 can corn undrained
1 TBS flour
½ cup shredded cheddar cheese
2/3 cup evaporated milk
Saute onion and celery in butter in soup pot just until
tender. Cut potato in ½ “ cubes. Add potato, carrots, water bouillion cube,
salt basil and pepper. Heat to
boiling. Reduce heat; cover and boil
gently for 30 min. Stir in zucchini and
corn with its liquid. Boil gently until
zucchini is tender. Combine flour with
water just enough to make a paste; then combine with evaporated milk and add to
vegetable mixture. Cook and stir over
medium heat until mixture just comes to a boil.
Remove from heat and stir in ½ cup cheese until melted. Ladle into serving bowls and sprinkle with
additional cheese. Makes six cups.
I usually do a couple of potatoes and the whole can of
evaporated milk and add extra cheese.
