Email to Marc C      

Dent Knee's Cheese Soup




Yield: 4 Servings

4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
1 Jar cheese Whiz -- (8
Ounces)
1 cn Chicken broth -- (14
Ounces)

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot - but
do not let it boil. Do not freeze because of the mayo.