Winter Vegetable Soup

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.