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| One of the wonderful things about the return of Fall is adding homemade soup back into my menus. Even though it is still in the 80s and 90s here in Southern Indiana, my tastebuds are ready for heart, healthy soups. So last night I made one of my new favorites from this TOH cookbook. I love Comfort Food and I love healthy food. Win-Win! |
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| I tried this recipe a few weeks ago and my somewhat picky 14 year old son, gobbled it down. It was a winner! |
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| See the '5' I gave the recipe in the margin? I rate new recipes and books that I read with a 1-5 with 5 being a definite make again or read again. :) This recipe is simple and fairly quick. You can't see the last couple of sentences of the directions, so I'll give them to you here. You mix the flour and the remaining cup of milk into a smooth consistency and add to the soup, stirring constantly. Bring to a boil for 2-3 minutes to thicken. Then add the cheese and let it melt. Done! I used frozen broccoli, fresh carrots, onions, and celery, and a can of little whole potatoes that I sliced (add canned potatoes near the end since they are pre-cooked). I used grated cheddar cheese instead of Velveeta. This recipe is very versatile...use what you have. And a bonus...it is meatless, yet still hearty! |
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| Makes about 6 large bowls of soup. It fed the three of us (2nds for my husband) and will be a lunch for 2 out of the leftovers. |
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| I added a cucumber-feta cheese salad and a whole grain roll. Dinner is done! |
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| I got this cookbook on Amazon, slightly used. Highly recommend. Lots of photos and we've really enjoyed every recipe I've made from here! Happy September! Blessings, Donna |
