Recipe for Autumn Soup

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


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


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  


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