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Cheese Soup


1 stick butter   4 lbs Velveeta cheese
½ c minced green onion   4 cups boiling water
2 cups minced celery   4 cups chicken broth
2 cups minced carrots   4 cups evaporated milk
1 cup flour   2 cups milk
Black pepper to taste    


Sauté veggies in butter until slightly browned.

Scald milk and broth together.

Add flour to veggies, mixing well.

Add boiling water, scalded milk and broth.

Stir well.

Tear cheese into small pieces and add to hot liquid mixture.

Put into double boiler and heat until cheese melts. Do not let water boil in double boiler…soup will curdle if heated too fast. Serve with little rounds of garlic toasties.

Note: Use a heavy pot. Stir constantly to keep from scorching.

Jerry Guidroz got this recipe from a Tea Room in Pasadena, Texas years ago.


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