MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Mixed-Vegetable Soup
Categories: Potatoes, Vegetables, Cheese, Mushrooms, Dairy
Yield: 14 servings

6 c Water
30 oz Bag frozen shredded hash
- brown potatoes
16 oz Bag frozen California-blend
- vegetables
4 ts Chicken bouillon granules
1 lb Velveeta; diced
21 1/2 oz (2 cans) cream of mushroom
- soup; undiluted
1 c Milk

In a large kettle, bring water to a boil. Add hash
browns, vegetables and bouillon. Reduce heat; cover and
simmer for 10 minutes or until vegetables are tender.
Stir in the cheese, soup and milk; cook and stir until
cheese is melted. Serve immediately, or cool and freeze
for up to 3 months.

TO USE FROZEN SOUP: Thaw in the refrigerator. Heat in a
saucepan, adding additional milk if desired to achieve
desired thickness.

Sandra Goetzinger-Andrews, Hiawatha, Iowa

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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