Cheese Soup

Creamy Soup from Bon Appetite 1976

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 cup(s) Chopped Celery
  • 1/2 cup(s) Chopped Green pepper
  • 2 can(s) Crean of mushroom soup
  • 2 can(s) Milk
  • 1/2 cup(s) tomato puree
  • 1/4 teaspoon(s) ground coriander
  • 1/2 teaspoon(s) White peppeer
  • 1/4 cup(s) sour cream
  • 2 cup(s) cheddar cheese
  • 1/2 cup(s) sherry or vermouth
  • 2 tablespoon(s) Chopped parsley

Preparation

  1. Cook celery and green pepper in water to cover until tender. Drain. Over low heat blend soup with equal parts of milk. Puree the soup with vegetable in blender (or pass through a fine sieve.)
  2. Cook in a double boiler over hot(not boiling) water. Stirring, add tomato puree,coriander, white pepper, sour cream and cheese. until mixture is smooth and hot. Finish with sherry or vermouth and top with parsley.
February 2013

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

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