While the Soup Lady was away, the mailbag has been filling up.
Here is a letter from Ava South, for a soup that is her particular favorite: Dear SL, Here is a recipe that was originally in my Mama's church group cookbook, but I modified for my own use. I love it, but I don't make it too often because I tend to overindulge, if you know what I mean.
Cream Garden Soup
3 cups of peeled, diced potatoes, preferably red or Yukon gold
1 cup water
1/2 cup celery, chopped
1/2 cup carrots, sliced
1/4 cup chopped onions
1 tsp. parsley flakes
1 chicken boullion cube
1/2 tsp. salt
Dash of pepper
1 1/2 cups skim milk
2 tsp. flour
1/2 cup lof-fat Velveeta, cubed
Combine first 9 ingredients. Mix well. Cover and simmer for 15-20 minutes, or till tender. Gradually add milk to flour, stirring till smooth. Add milk mixture to vegetables. Cook till thickened. Add cheese. Stir till melted. Serves 6 to 8.
Note: I also add frozen green beans and green peas. When I made the most recent batch I made the recipe about half again. It made a BIG pot of soup. Ava South
Nice touch with the low-fat bit at the end there, Ava. As if.