Vegetable Chowder Add remaining vegetables, water, bouillon, salt and black pepper; bring to a boil. Reduce heat: simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted. Serves 6 to 8. |
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