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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was in a soup cook book I once had. The book is long gone, the recipe remains a family favorite! (I love it because all the yummy, nutricious veggies can be canned or frozen.) Green beans can be substituted easily for the broccoli. Ingredients:
1 chicken bouillon cube |
2 cups water |
1 cup frozen broccoli |
1 cup frozen corn |
1 cup mushroom, sliced (canned or fresh) |
1/2 cup green onion, sliced |
1/4 cup sweet red pepper |
1 (12 ounce) can evaporated milk |
2 tablespoons flour |
1/4 teaspoon dried dill weed (optional) |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
Directions:
1. Combine all veggies and broth with water.
2. Bring to a boil, simmer 5 minutes.
3. Whisk all remaining ingredients and gradually add to boiling mixture.
4. Heat over medium-high heat, stirring constantly, for 10 to 20 minutes or until thickened and bubbly.
5. Heat 1 minute more, serve.
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