Dent Knee's Cheese Soup
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.