Garden Herb Soup
5 Cups Water
1 (2-lb) bag Hash Brown Cubes
2-1/2 Cups Celery, chopped fine
5 Cups Shredded Carrots
2 teaspoons Salt
1 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper
10 Tablespoons Butter
1-1/4 Cups Flour
5 Cups Milk
1-1/4 teaspoons Dried Basil
1 heaping Tablespoon Dried Dill Weed
1 lb Velveeta Cheese
Dash or two of Cayenne Pepper, to taste
For Garnish: Grated Cheddar and fresh Dill Sprigs
In a large saucepan, combine Water, Potatoes, Carrots, Salts, and Pepper. Bring to a boil and cook until vegetables are just tender. Do not drain.
Make a white sauce with Butter, Flour, and Milk. Stir into Vegetable mixture. Slice Velveeta cheese and stir into soup until melted. Adjust seasonings to taste, add Cayenne Pepper if desired.
Ladle into bowls and garnish with grated Cheddar and a Dill Sprig.
Makes about 4-1/2 quarts, serves 10-12.
"I am come a light into the world,
that whosoever believeth on me
should not abide in darkness."
Finally! It is cool enough to have soups again. It has been warm for so long---the children were running through the sprinkle on October 1st--can you believe it?!---that it almost seemed like fall would never come! I've slightly adapted this recipe from Far Above Rubies, page 547.