Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Beaver LAke Cheddar Cheese Soup




Source of Recipe


?


List of Ingredients







1/3 cup carrots, finely chopped
1/3 cup celery, finely chopped
1 cup green onions, finely chopped
2 cups water
1 medium white onion, chopped
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken broth
One 15-ounce jar Kraft Cheese Whiz spread
1/4 teaspoon cayenne pepper
1 Tablespoon prepared mustard
salt and pepper to taste

Boil carrot, celery, and green onions in 2 cups of water for 5 minutes. Saute white onion in butter. Add flour and blend well.

Boil milk and chicken broth. Stir briskly into white onion mixture with a wire whisk. Add cheese, salt, pepper, and cayenne. Stir in mustard and the boiled vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.

Serves: 8




Recipe