Recipes November 2013 Country Kitchen Cream of Vegetable Soup

Cream of Vegetable Soup

Cream of Vegetable Soup
Cream of Vegetable Soup

Cream of Vegetable Soup

Ingredients

1 16-18 ounce package frozen cauliflower, broccoli and carrots
2 cups water
1 ½ sticks butter
½ cup chopped celery
½ cup chopped onion
1 cup all purpose flour
4 chicken bouillon cubes
6 cups cold milk
1 cup cooked ham, diced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sugar
1 16-18 ounce package frozen cauliflower, broccoli and carrots
2 cups water
1 ½ sticks butter
½ cup chopped celery
½ cup chopped onion
1 cup all purpose flour
4 chicken bouillon cubes
6 cups cold milk
1 cup cooked ham, diced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sugar
Chicken Pot Pie
1 box Pillsbury piecrusts
6 chicken breasts
4 hardboiled eggs
1 stick butter
8 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
4 cups chicken stock 

Preparation

Cook chicken breasts in 4 cups water until tender (about 20-30 minutes). Save stock. Put one piecrust in bottom of 8-X-11-inch Pyrex dish. Trim to fit if necessary. Prick the crust with a fork. Bake for 8-10 minutes at 350 F. Cut cooked chicken in large pieces. Cover the cooked crust with the chicken, then add egg slices. To make sauce, melt butter in saucepan. Stir in flour, salt and pepper. When bubbly, add chicken stock. Stir until thickened. Pour over chicken and eggs. Top casserole with second crust. Trim to fit. Cut 6-to-8 1-inch slits in crust. Dot with butter. Bake at 350 F for 30 minutes.