Print Shop Cheese Soup Recipe
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Category: |
Category: |
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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
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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! |
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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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