Wednesday, December 31, 2008

Cheese Soup

3 carrots
1 small head celery
1 1/2 gal water
1 pkg frozen peas
1 yellow onion
1 lb cheez whiz
6 oz chicken base
1 1/2 lb butter
Flour to thicken (about 2 cups)

Dice vegetables, place cheese (in jar) in boiling water until melted. Melt butter, add flour, add to water until creamy. Remove from heat, add cheese until creamy. Add vegetables and food coloring if wanted. Add frozen peas and simmer for 15 minutes. Watch heat and stir often. Salt and pepper (I like more vegetables, any kind, potatoes, broccoli and etc. Can be frozen in smaller amounts for later use.) (Milk can be added with more thickening for still another variety of soup.)

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