• ½ c yellow Onions (diced)
  • ½ c celery (cut into ¼ inch pieces)
  • 1 c corn (canned or frozen)
  • ½ c carrots (diced)
  • 1 c potatoes (diced and cooked)
  • ½ tsp thyme
  • ¼ tsp black pepper
  • 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
  • 6 c water
  • ½ tsp Shirley J Chicken Bouillon

In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes and carrots are tender; then add the rest of the water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) and Shirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Reduce heat to simmer, add corn, thyme and pepper. Simmer for 5-10 minutes.

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