Dent knee's cheese soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter or margarine |
| 10 | ounces | Cream of chicken soup |
| 10 | ounces | Cream of celery soup |
| ½ | Soup can Kraft's mayonnaise | |
| 1 | Jar cheese Whiz -- (8 | |
| Ounces) | ||
| 1 | can | Chicken broth -- (14 |
| Ounces) | ||
| Salt and pepper | ||
Directions
Put butter, soups, mayo and Cheez Whiz in 1-½ quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze because of the mayo. Use within a week. Source: Gloria Pitzer's Secret Recipes Newsletter.
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