On Tuesday, September 7 I made Mrs. Holesinger's Cheese Vegetable Soup for the first bi-monthly soup and bread night. I used no-salt chicken bullion, a mixture of fresh and frozen vegetables, the Healthy Choice version of cream of chicken soup, and 2% Velveeta cheese. I think this is a recipe you can't mess up.
In attendance: me, Kristin, and Amanda
Extras: Wealthy Street Bakery (WSB) French bread, White Zinfandel
To spare: lots of leftovers for everyone
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