"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cheese Soup Recipe

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

Marsha Steffens


In stock pot, cook the following for 20 minutes:
4 cubes chicken bouillon (I have used 3-4 tsp. powdered bouillon instead)
1 qt. water
1 c. diced onion
1 c. diced celery

Then add the following and cook for an additional 30 minutes:
2 1/2 c. cubed potatoes
1 c. diced carrots
1 10-oz. pkg. frozen mixed vegetables

Finally, add the following and heat until melted and smooth:
2 cans cream of chicken soup
1 lb. Velveeta, cubed
To do so, pour some of the soup out of the pot into a bowl; add the canned soup to the bowl. Stir until smooth, then mix it all back into the stock pot:





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