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| Analaine’s Home Cooking: Vegetable-cheese soup |
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| Columns - Analaine's Home Cooking | |||
| Thursday, 23 December 2010 09:59 | |||
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January is the month for soups. It’s cold and stormy outside, and nothing quite hits the spot like a bowl of hot homemade soup. I’m known as the “Soup Queen” among my friends, and that is okay with me. I could eat soup every day all winter long. This vegetable soup is hearty and healthy. It’s pretty basic and yet simple. You certainly could add other vegetables, like broccoli or cauliflower. If you have chicken stock on hand, you can use that instead of (or along with) the bouillon cubes. The addition of dry mustard gives it a little snap. It’s a bit bland without it. You don’t need to add salt; the bouillon cubes make it plenty salty. Vegetable-cheese soup Cook the above until tender. Don’t drain. Then add: Grate 2 cups cheese (cheddar is best). Add to soup, but don’t boil. Serve immediately. This makes enough for 6 to 8 hungry people. PD
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