"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Print Shop Cheese Soup Recipe

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This recipe for Print Shop Cheese Soup, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Russon
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Carrots
1 large onion
1 whole small stalk of celery
11/2 lb. butter (not margarine)
1 c. flour
1 bottle cheese whiz
11/2 gal. water 6 oz. rich chicken base
1 pkg. frozen peas
yellow food coloring for egg shade

Directions:
Directions:
1. dice vegetables & parboil (not peas)
2. put water on to boil; then add chicken base (use large pot)
3. warm cheese whiz in microwave until soft
4. melt butter (use small pan)
5. add flour to butter to make thick paste. stir with whisk
6. add butter-flour mixture to the water. reduce heat & stir till creamy
7. add cheese whiz, stir till creamy
8. drain vegetables & add to soup
9. add egg shade for color
10.add peas (still frozen) & stir (they will soften in 3 to 4 min.
11.let sit with heat or simmer at low for 10 to 15 minutes. (It can freeze) Yum!

Number Of Servings:
Number Of Servings:
Makes 2 gallons
Preparation Time:
Preparation Time:
1/2 hr. to 45 min.
Personal Notes:
Personal Notes:
This is my favorite soup that I learned how to make as a young mother in Relief Society.

 

 

 

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