Gardencheesesoup Recipes

QUICK GARDEN CHEESE SOUP

Steps:

• 1. In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• 2. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.

GAZEBO CHEESE SOUP

Steps:

• Saute veggies in butter.
• Put into a large pot.
• Saute portobello separately, set aside, and add at the very end.
• Add broth and Tabasco sauce to pot and simmer for 5 minutes.
• Add canned soup, cheese, and sour cream and simmer 10 minutes.
• Add sauted portobellos and allow to heat through.

CANADIAN CHEESE SOUP

Steps:

• Combine water and vegetables in a medium pan; cover.
• Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
• Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.

CHEESE SOUP I

Steps:

• In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
• Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

GARDEN CHEESE SOUP

Steps:

• In a large kettle, cook celery and onion in butter until tender.
• Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
• Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).