Recipe for Autumn Soup
Tuesday, December 11, 2012
This is perfect for a cold winter night. Will warm you body and soul. It is from my book The Great American Supper Swap on page 217. I wanted to share it with my friend, Lynette, so I thought I would also share it with you all. Enjoy ;)
Autumn Soup
Ingredients:
1 pkg. bacon
strips 1 cup
chopped onion
1 bag hash browns (cubed) 12 baby carrots
2 ½ cups water 2 T. chicken
bouillon
5 cups milk 2 cups
frozen corn
1 ½ teaspoon
pepper ¼ cups flour
12 oz. shredded
cheddar cheese
Directions:
1.
Cook bacon on skillet. Drain, cool and crumble;
set aside.
2.
Dice carrots; set aside with hashbrowns.
3.
In large saucepan, melt 1 tsp. butter. Add
onions, potatoes and carrots, and sauté until tender.
4.
Add water and bouillon. Bring to a boil. Reduce
heat and simmer 15 to 20 minutes.
5.
Stir in milk, corn, and pepper, and cook 5
minutes.
6.
Combine the flour and enough water to make a
paste; whisk until smooth, then add to soup.
7.
Remove from heat and stir in cheese until
melted.
8.
At meal time, sprinkle each bowl of soup with
bacon crumbs, or you can top with seasoned croutons, or a little sour cream.
9.
Serves 6.
Posted by Trish Berg 6:14 AM
