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Swiss Cheese And Potato Soup Recipe

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This recipe for Swiss Cheese And Potato Soup, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Monday, November 17, 2008


2 (10-ounce) cans condensed chicken broth
1 can condensed beef broth
3 cups water
2 large onions, thinly sliced or diced
2 large potatoes, peeled & diced (2 to 3 cups)
2 cups celery, diced
8 mushrooms, sliced, or 1 (4-ounce) can sliced mushrooms
1/3 cup butter or margarine
1/3 cup flour
2 tsp. salt
Few grains freshly-ground pepper (optional)
1/3 cup fresh parsley, chopped
6 -ounces shredded Swiss cheese (or Monterey Jack)

In 8-quart kettle, combine broths, water, onions, potatoes and mushrooms.
Cover and simmer until potatoes are nearly tender.
Add celery.
Simmer, uncovered, 5 minutes.
In small skillet, melt butter and stir in flour.
Cook, over medium beat, stirring until mixture turns golden brown. Add to simmering soup. Stir until soup bubbles and thickens slightly (soup is not real thick). Taste for seasoning; add salt if necessary.

Spoon into bowls. Sprinkle with cheese and parsley. Serve with slices or chunks of dark bread.

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Number Of Servings:
Personal Notes:
Personal Notes:
Really delicious.




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