Home About Techniques Contact
Friday, April 29, 2016

Dent Knee's Cheese Soup

How to make Dent Knee's Cheese Soup Recipe

Yield: 4 Servings

4 T butter (or margarine)
10 oz cream of chicken soup
10 oz cream of celery soup
1/2 soup can kraft's mayonnaise
1 jar cheese whiz (81 ounces)
1 cn chicken broth (141 ounces)
1 salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 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.
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA