home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
soups
/
cheese04
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: Lauretta Nagel <nagel@stsci.edu>
Newsgroups: rec.food.recipes
Subject: Cheese Soup Recipes
Date: 18 Nov 1994 18:36:47 -0500
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3ajdqf$o9m@junior.wariat.org>
I forgot who requested the "Wisconsin Cheese Soup", but these 2
might be along the lines of what is needed. (2 recipes included)
They're both originally from the Pilsbury Hearty Soups and Sandwiches
Cookbook (some variations were introduced)...beware these are NOT
low-fat!
Enjoy
Lauretta Nagel
PS I tried the first one, but haven't got around to trying the second
one yet...they should be pretty good though, I've never had problems with
these Pilsbury recipes before.
Chowdery Cheese Soup
6 strips bacon
1/4 cup chopped onion
2 tbsp flour
1/4 tsp dry mustard
1/8 tsp pepper
1 tsp Worstershire sauce
3 cups milk
2 cups shredded cheese
Popcorn
Cook bacon until crisp, remove from pan and reserve about
2 tbsp drippings. Saute onions in drippings until tender.
Blend in flour, mustard, pepper and Worstershire sauce.
Gradually add milk, stirring constantly. Cook for about 10 min.,
until slightly thickened. Stir in cheese and crumbled bacon.
Cook over low heat, stirring occasionally, until the cheese is
melted. Serve hot, garnished with popcorn. 3 x 1 cup servings.
Beer Cheese Soup
4 cups chicken broth
1 1/2 cups peeled, diced potatoes
1 cup cliced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
2 cans cream of chicken soup (10 3/4 oz cans)
1 cup beer
16 oz jar pasteurized process cheese spread
Throw broth, potatoes, carrots, celery, green pepper, and onion
into a pot. Bring to a boil. Lower the heat and simmer, covered,
for 10 min. The veggies should be tender. Add cheese spread, soup
and beer and stir until the cheese is melted. Heat gently, stirring
constantly. DO NOT BOIL. 8 x 1 1/4 cup servings.