California Medley Soup
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1-1/2 cups boiling water
2 chicken-flavored bouillon cubes
1-1/2 cups frozen mixed vegetables, (carrots, broccoli and cauliflower), cut very large pieces
1 can (11 ounces) Cheddar cheese soup
1/2 cup milk
1/2 to 1 teaspoon minced fresh parsley
In saucepan, dissolve bouillon cubes in boiling water and add frozen vegetables. Bring to boil; turn down
heat and simmer for 3 to 4 minutes. Stir in Cheddar cheese soup. Add milk, stir and reheat on low heat.
Add parsley and serve hot. Yield: 3 to 4 servings.