California Medley Cheese Soup Recipes

Steps:

• Simmer water, bouillon cubes, celery and onion for 20 minutes. Add potatoes, carrots, broccoli and cauliflower and simmer until vegetables are tender. Add cream of chicken soup and cheese. Heat only until cheese is melted. (May substitute frozen California blend vegatables instead of fresh broccoli and cauliflower).
• Serve with a sandwhich or with some fresh bread rolls straight out of the oven.

Steps:

• Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

Steps:

• 1. In stockpot, using margarine, saute onion, green onion and celery. When soft, add chicken/veggie broth, potato soup, Velveeta cheese and sour cream.
• 2. Once melted, add potato and bags of veggies as well as ham if you're using it. Bring to boil but watch carefully as to not allow soup to burn. Then turn to low and allow to simmer for at least one hour. Stir occasionally. Enjoy!
• 3. ****This can also be made in a Crock Pot.****

Steps:

• 1. MIX SOUPS, WITH CANFUL OF BUTTER MILK, AND CANFUL OF REG MILK. ADD A COUPLE OF DOLLOPS OF SOUR CREME AND SPICES. I USUALLY STEAM THE VEGGIES ALITTLE, AND BRAKE THEM DOWN TO BITE SIZE PIECES, SO WHEN YOU DIVE INTO THIS SOUP, YOU GET ALITTLE OF EVERYTHING IN EACH SPOONFUL. HEAT THROUGH, AND ADD VEGGIES.

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Steps:

• Add water, onion, celery and veg. base to stock pot. Bring to boil add White sauce and Cheese sauce, Take off stove once thickened. Add cal. veg. and American Cheese. Stir until cheese melted. Makes 2 6" 1/2 Pans about 40 servings per pan