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Brown Jug Soup
5 chicken bouillon cubes
8 c. water
1 c. celery, diced
1 c. onion, diced
1 c. barley (optional)
2 1/2 c. raw potatoes, diced
1 (10 oz.) frozen mixed vegetables
1 (10 oz.) frozen cauliflower
2 cans cream of chicken soup, undiluted
1 lb. Velveeta cheese, cubed
Cook bouillon cubes, water, celery and onions for 20 minutes, covered. Add potatoes, barley and frozen vegetables and cook for 30 minutes covered. Add soup and cheese and stir until cheese melts. Serve with rolls or cornbread.
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