Sunday, November 20, 2011

Cheesy Veggie Chowder


  •  2 1/4 c. Shirley J Universal Sauce
  • 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
  •  7 1/2 c. Water
  • 3/4 cup of shredder carrots
  • 3/4 cubed hashbrowns
  •   4 1/2 c. Cheddar Cheese, Grated
  •    (you could also add ham, celery onions etc.)


In large stock pot combine veggies and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Universal Sauce Mix and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

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