Cheese Soup

Decided to throw some recipes at you!

Mary O'Bannion's Cheddar Cheese Soup

2 c water
1/3 c finely chopped carrots
1/2 c finely chopped celery
1 c finely chopped green onion
1 stick butter
1 onion - finely chopped
4 c evaporated milk (2 cans and the rest normal milk)
4 c chicken broth
1/2 c flour
15oz Cheez Whiz
salt and pepper to taste
1/2 t Cayenne pepper
1 T prepared mustard
8 oz Sharp cheddar cheese - shredded

In a small pot over high heat add water, carrots, celery, and green onions and bring to a boil. Boil until tender and set aside - DO NOT DRAIN.

In a large stock pot, melt butter over medium heat. Add onion and saute for at least 1 minute. Add flour and cook for several minutes.

In a large sauce pot, bring to a boil milk and chicken broth. Whisk broth mixture into flour mixture, adding a little at a time and blending. Stir in Cheez Whiz and cheddar cheese, salt, pepper and cayenne pepper. Stir in mustard, cooked vegetables, including water, and bring to a boil. Serve immediately.



Our next door neighbors at our old house introduced us to this recipe and I will forever be in Mary's debt for passing it along. Hubby and I are HUGE fans of this soup and make it a few times a year. It makes about 15 cups of finished soup with each 1-cup serving being 7 PPV on Weight Watchers. ENJOY!