"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheese Soup Recipe

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This recipe for Cheese Soup, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marjie Walters
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chopped onion, celery & carrot to taste
1/2 c. butter or margarine
1/3 c. flour
1 1/2 T. cornstarch
2 to 3 c. water
1 lb. Velveeta cheese
Salt and pepper to taste
2 c. whole or 2% milk

Directions:
Directions:
Melt butter, saute vegetables, stir in flour and cornstarch and cook 3 to 4 minutes. Add water and cook until thick. Add cheese and after it melts add milk and heat completely (stir often;cook over low to medium heat so that it will not stick).

 

 

 

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