MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Mixed-Vegetable Soup
 Categories: Potatoes, Vegetables, Cheese, Mushrooms, Dairy
      Yield: 14 servings
 
      6 c  Water
     30 oz Bag frozen shredded hash
           - brown potatoes
     16 oz Bag frozen California-blend
           - vegetables
      4 ts Chicken bouillon granules
      1 lb Velveeta; diced
 21 1/2 oz Cream of mushroom soup
           - (2 cans); undiluted
      1 c  Milk
 
  In a large kettle, bring water to a boil. Add hash
  browns, vegetables, and bouillon. Reduce heat; cover and
  simmer for 10 minutes or until vegetables are tender.
  Stir in the cheese, soup and milk; cook and stir until
  cheese is melted. Serve immediately, or cool and freeze
  for up to 3 months.
  
  TO USE FROZEN SOUP: Thaw in the refrigerator. Heat in a
  saucepan, adding additional milk if desired to achieve
  desired thickness.
  
  Recipe by Sandra Goetzinger-Andrews, Hiawatha, Iowa
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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