Canadian cheese soup

Yield: 4 servings

Measure Ingredient
1 large Potato, diced
2 cups Chicken broth
1 large Onion, diced
1 cup Grated sharp
¼ cup Celery, diced
\N \N Chedder cheese
¼ cup Carrots, diced
½ cup Breakfast cream
1 cup Water
\N \N Salt and Tabasco to taste
2 tablespoons Parsley, chopped

In a 1½ qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley.

Makes 4 to 6 servings.

Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II Posted by Scott Ward. Courtesy of Fred Peters.

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