Author: mark_user

Cooked in crock pot

1 1/2 lbs frozen broccoli ( or half broccoli and half cauliflower)
1/2 cup graded carrot
1 1/2 cups water
3/4 tsp salt
2 cups milk
1 lb Velveeta cheese
1/2 tsp pepper

place water and milk on crock pot. cut cheese into cubes and place
in crock pot. Add salt and pepper. cook on low heat about 2 hrs.
stir occasionally.

Steam (2-4 minutes), then finely chop broccoli. Add to pot, then
cook another 1-2 hrs on low heat until soup thickens. Add a little
more water if it thickens to much.

serves 4. Remaining soup you can ladle into containers and freeze.

1 Tbsp olive oil
2 cups chopped onions
12-16 oz of chopped mushrooms
2 cloves garlic, minced
1/4 tsp dried tyme
1/4 cup flour
2 cans chick broth ( 4 cups)
1/2 cup whipping cream (or milk)
1/2 cup white wine (optional)
1/2 tsp black pepper

heat oil in large sauce pan over medium heat. cook onions until
transparent. add mushrooms, garlic, and tyme; cook 8 minutes.
stir occasionally. add flour and stir until everything is coated;
cook 1 minute. stir in broth.

bring to boil over high heat. reduce heat. simmer 10 minutes.
stir in cream, wine, pepper. simmer 5 minutes.

serve immediately. makes 4 servings.

NOTE: I have used both white button and Portobello mushrooms, but
the best is to use both types. 2/3 Portobello and 1/3 white button.