Garden Herb Soup

 

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."

--John 12:46

 

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.