Here is my next “soup of the week” recipe. This is a favorite among the “dudes” that I know. First we have Earl….then the “hoof trimmer”….and the veterinarian….and the inspector…..Oh, wait, the inspector is the cinnamon roll man. I’m getting my facts all mixed up. I better just get to the recipe. It’s been a long day. I’m so ashamed to tell you the secret ingredient for this soup. So, I’m going to whisper it to you……don’t ever tell anyone. Especially not the cows. If they find out, I will never hear the end. It has to be this way. I’ve tried everything else and it just doesn’t taste the same. It’s called….VELVEETA! See, I told ya…..it goes against all my beliefs. I fought it tooth and nail, but I finally gave up.
1 cup sliced carrots
2 cup chopped broccoli
1 cup water
1 tsp. chicken bouillon
Bring first 4 ingredients to a boil. Cover, reduce heat and simmer until vegetables are tender.
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
1/4 tsp. black pepper
2 cup milk
2 cup velveeta cubed (shhhh…….)
Cook onion and butter until tender. Stir in flour and pepper. Cook for a minute or so….to brown the flour a bit. Slowly pour in the milk; bring to a slow boil. Stir until it starts to thicken. Pour in the vegetables….water and all. Reduce heat and stir in cubed cheese ( is it really cheese? ) Turn the burner to low and stir until the cheese is melted. Do not let the cheese boil….I think it gets grainy. In fact…I turn my burner off after I add the cheese, cover with a lid, and let it melt on its own. Stir and add more milk as needed. This hits the spot on a cold and blustery day. Rich, smooth, and creamy!
I always double this recipe. This is what we eat for breakfast….or maybe it’s lunch? It’s a toss up. We eat at such odd hours. Earl is totally happy with that….as long as he has a hamburger or some kind of meat to go with it. My boys are carnivores…………………Carol