Tona Burchette tells us that this recipe has been in her family for as long as she can remember, and it’s a big hit every time she makes it. Quite often during the winter months, she makes two crock pots full and brings them into work. By the end of the day, there is nothing left! She hopes to pass this recipe along for others to enjoy.

Tona is the Assistant Business Office Manager and Central Supply at Gateway Rehabilitation and Healthcare in Lenoir, NC.


6-8 potatoes, peeled and diced

2 medium onions, sliced

2-3 stalks of celery, chopped

2 carrots, chopped

5 raw mushrooms, chopped or diced (you can use canned mushrooms if added in when soup is almost finished)

1 stick of butter

8 chicken bouillon cubes


Put all contents in a large pot, cover with water, and boil until tender.

Once tender, do not drain water, and reduce heat.


Add the following ingredients:

1 can of cream of chicken or cream of mushroom soup

1-12 oz. can of evaporated milk

1-2 small cans of mushrooms, (if raw mushrooms were not used)

1/2 pound of Velveeta cheese, cut into cubes

Simmer until all the cheese is melted, stirring occasionally.

Top with bacon crumbles or bacon bits.

The soup is best when served with deli-style croissant rolls for dipping!

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to