Yield: 8 Cups
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 4 cups | Chicken stock |
| 3 cups | Cheddar cheese; grated |
| 2 larges | Cans tomatoes |
| 1 teaspoon | Basil |
| ¼ teaspoon | Thyme |
| ½ teaspoon | Tarragon |
| 1 \N | (6 oz.) can tomato paste |
Put tomatoes through a food processor and then through a strainer to remove seeds. Add all other ingredients and simmer for 20 minutes, stirring occasionally so that cheese doesn't settle on bottom and burn. Makes about 8 cups. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...