Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Margarine |
| 1 cup | Onion -- finely chopped |
| ⅓ cup | Flour |
| 2 cans | Chicken broth (13.75 oz) |
| 16 ounces | Cheez Whiz |
| ½ cup | Milk |
| ¼ teaspoon | Pepper |
Cook and stir onion in margarine until tender. Atir in flour to make a paste; cook for 2 minutes, stirring constantly to avoid browning.
Stir in chicken broth until mixture is smooth. Bring to a simmer for 5 minutes or until thickened, stirring frequently. Add Cheez Whiz, milk and pepper; continue cooking until thoroughly heated.
VARIATIONS: Cheesy Mexican Corn Soup-Add 11 oz can corn, 14½ oz whole peeled tomatoes, drained and chopped, 4 oz green chiles, drained, 1 tsp cumin and ¼ tsp cayenne pepper. Veggie Turkey Rice Soup-Add 10 oz frozen mixed vegetables, 1 cup chopped cooked turkey, 1 cup cooked rice and 1½ tsp crushed rosemary. Potato, Ham & Vegetable Chowder-Add 2 cups cooked, peeled, cubed potatoes, ¾ cup chopped ham, 1 cup sliced carrots, ½ cup sliced green onion and ½ cup sliced celery.
Recipe By : Kraft ad
From: Meg Antczak Date: 09-10-95 (22:06) (159) Fido: Cooking