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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup, shares Kim Holliday of Bellefonte, Pennsylvania. Chock-full of hot dogs and vegetables, it quickly became my children's favorite. Ingredients:
4 medium carrots, cut into thin strips |
2 medium potatoes, peeled and cubed |
2 medium parsnips, peeled and chopped |
1 medium onion, chopped |
1/4 cup butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces |
1 can (12 ounces) evaporated milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup water |
1 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally. Yield: 8 servings (2 quarts).
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