Monday, October 12, 2015

Creamy Vegetable Soup & Crescents~Day 12

creamy vegetable soup (7) 

 landing page picture

Fall is upon us and after the flood waters have lifted in our area it’s time to delve into yummy soups and using the crock pot often! One of my favorite soups growing up was a cheesy creamy vegetable soup. You can easily throw the ingredients in a stock pot or just leave in a crock pot and forget about it until it is time for supper.

Creamy vegetable soup and crescents

Creamy Vegetable Soup

2 (16 oz) frozen vegetables (cauliflower, broccoli & carrots)
2 lbs frozen hash browns
1 cup chopped onion
6 c. water
6 chicken bouillon cubes
Salt, pepper, garlic, and sweet basil to taste.
Simmer all the above about 45 minutes until the veggies are tender.
2 cans cream of chicken soup
2 cups milk
1 lb Velveeta cheese, cubed
1 c. shredded cheddar cheese
Combine all and simmer until cheese melts.

Easy crescent rolls are a great compliment to any soup or casserole. You can read a detailed post on crescent roll steps here.

Crescent rolls (3) 

Homemade Crescents

1 cup warm water
1 cup warm milk
1 T honey
2 eggs
2/3 c. soft butter
2/3 c. sugar
2 tsp. salt
7 1/2 c. flour
2 packages yeast (4 1/2 tsp.)
1/2 c. soft butter
Dissolve sugar in water and milk and add the yeast and let sit for about 10 minutes until it’s foamy. Stir in egg, salt, 2/3 c. butter, and honey. Stir in the flour and knead dough for 5 minutes.
Place dough in a greased bowl and cover with a towel until doubled (about 1 hour). Divide dough in 1/2 on floured surface and roll into circle. Spread 1/4 c. butter on each round, spreading to the edges. Cut each circle into wedges and roll gently but tightly.
Let rise until doubled. Bake at 400 for 10-14 minutes.

Enjoy some yummy soups during your “Fall-like” weather!