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Broccoli Cheese Soup – Tricia N, Wausau
2 lb Frozen
Chopped Broccoli
1.5 qt Water
4 cubes Chicken Bullion
1T Chicken Soup Base
2t Garlic Salt
2 Cans Cream of Chicken Soup
2 lb Velveeta Cheese
Cook together, Broccoli, Water, Bullion, Base and Garlic Salt. Turn down
heat. Add Cream of Chicken Soup and Velveeta Cheese. Heat until cheese is
melted. DO NOT BOIL! |
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Zucchini Soup - Tricia N,
Wausau
4-cups chicken broth
4-medium-sized zucchini, sliced
2-carrots, sliced
1-onion, chopped
1- (8-oz) package cream cheese
1/8th teaspoon salt
Dash of pepper
Pour the chicken broth into a 2 quart saucepan. Add the zucchini, carrots &
onion. Bring to a boil, lower heat, cover and simmer for 20 minutes, until
the carrots are tender. Strain the vegetables, reserving the broth. puree
the vegetables in a blender with the softened cream cheese, (after holding
it under your arm pit to soften), and 1/2 cup of the broth. Be careful not
to splatter the hot vegetables. Stir the puree back into the broth. Add salt
and Pepper. Heat through and serve.
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Wisconsin Cheer Soup - Cheryl
Z. - Wausau
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1
clove garlic
1/4 cup (1/2 stick) butter
3
Tbsp. flour
1/2 tsp. salt
1/2 tsp. paprika
dash of pepper
2
cups chicken stock
2
cups milk
2
cups flat beer
3
cups (12 oz.) shredded cheddar cheese
In large saucepan cook vegetables in butter until tender. Stir in
flour and seasonings. Gradually add chicken stock. Stir until
mixture begins to thicken. Add milk and beer to mixture.
Gradually stir in cheese. Simmer until ready to serve. If
necessary, additional milk may be added to thin the soup. Makes about
8 servings.
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