|From a Monastery Kitchen|
|by Victor D'Avila-Latourrette|
When first published over twenty years ago, FROM A MONASTERY KITCHEN became an instant classic of monastic cookery, admired over the centuries for...
1 - 10 of 315 for cheddar cheese soup
Mix chopped broccoli ... 2 cans of cheddar cheese soup into mixture. Stir and turn heat to low. Put chopped Velveeta cheese on top slowly while stirring.
Cook onion in ... add Worceshire sauce, cheese whiz, and cheddar cheese. Stir until ... flour for a thicker soup and sprinkle cheese on top. Serve hot.
Put potatoes, carrots ... cream of celery soup, 2 cans Cheddar cheese soup, 1 small ... milk and cook for an hour and a half. Makes great leftovers too.
In large saucepan, ... reduce heat. Add Cheddar cheese, potato soup and cheese spread; ... combined. Heat gently. Do not boil. Makes 6 (1 cup) servings.
Cream the 3 cans of soup together and place ... and stir into soup. Cover and let simmer for up to 3 hours, stirring occasionally until broccoli is tender.
In hot butter, ... stirring constantly. Add soup to vegetable mixture. ... constantly. Stir in cheese, heating only ... the nutritional needs of the dish.
Dilute with cream or milk to desire consistency. Add the following if or any combination you care for: sliced new potatoes, broccoli, cauliflower, ...
Add all together. Cook together in saucepan until hot, then serve. Quick dinner.
Heat just until cheese melts. Serves 4.
Mix all the ... milk, flour and Cheddar cheese. Simmer until ... Then add Cheddar cheese. Simmer on low until it thickens. Serves approximately 8 to 10.
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