With cold weather just around the corner, I am ready for warm, hearty soups. Fall = soup weather. The two just go hand in hand. =)
One of my favorite soup recipes is from my Vegetarian 3-in-1 cookbook, called Cheddared Farmhouse Chowder.
1 1/2 cups milk
1 can condensed cream of mushroom soup
1 bag frozen corn, carrots and broccoli, thawed
2 medium baking potatoes
1/2 tsp dried thyme
1/4 tsp black pepper
1/8 tsp ground red pepper
1/2 cup peas
1/4 tsp salt
3/4 cup shredded sharp cheddar cheese
Whisk milk and soup in a large saucepan. Bring to a boil over medium-high heat, stirring frequently.
Add mixed vegetables, potatoes, thyme, black pepper and ground red pepper; return to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Stir in peas and salt; let stand 5 minutes. Top with cheese.
I love this soup and how hearty and filling it is. It's perfect for a cold day and it reheats well too. =)