BEEF BARLEY CHEESE SOUP

Ingredients:

• 1/2 lb. ground beef
• 2 1/2 c. cold water
• 1 can Italian style stewed tomatoes, cut up
• 2 lg. sliced carrots
• 1/2 c. sliced mushrooms
• 1/2 c. quick barley, uncooked
• 1 tsp. dried oregano
• Salt and pepper
• 1/2 lb. Velveeta cheese, cubed

Instructions:

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

BROCCOLI CHEESE SOUP

Ingredients:

• 2 tsp. oleo or oil
• 2 tbsp. onion
• 1 1/2 c. water
• 1 chicken bouillon cube
• 1/2 c. potatoes
• 1/8 tsp. salt
• 1 1/2 c. broccoli, cook 4 minutes
• Dash of garlic
• 1 1/2 c. milk
• 1/4 lb. cut up Velveeta

Instructions:

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ASPARAGUS CHEESE SOUP

Ingredients:

• 1/4 c. butter
• 1/4 c. flour
• 1 tbsp. salt
• 1/8 tsp. nutmeg
• 1/8 tsp. pepper
• 6 c. milk
• 2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
• 3 c. shredded Cheddar cheese

Instructions:

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.

TIN CUP CREAMY CHEESE SOUP

Ingredients:

• 2 c. thinly sliced onions
• 1/2 c. butter
• 1/4 c. flour
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1 1/2 tsp. Beau Monde
• 2 c. milk
• 6 slices Swiss cheese
• 6 slices French bread
• 2 c. soup stock, or French Onion soup
• Grated Monterey Jack cheese

Instructions:

Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass, Colorado.

GOLDEN CHEESE SOUP

Ingredients:

• 1/3 c. carrots, grated
• 1/3 c. celery, chopped
• 2 tbsp. onion, chopped
• 3 tbsp. butter
• 1/4 c. flour
• 2 c. milk
• 1 (14 oz.) can chicken broth
• 1 1/4 c. cheese, shredded

Instructions:

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.

MUSIC CITY BEER CHEESE

Ingredients:

• 20 oz. extra sharp cheese
• 2 cloves garlic
• 7 oz. bottle beer
• 1/8 tsp. salt
• Hot sauce to taste

Instructions:

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.

CANADIAN CHEESE SOUP

Ingredients:

• 1/4 c. onion, minced
• 1/4 c. flour
• 1 3/4 c. chicken broth
• 1/4 c. celery, minced
• Dash of paprika
• 2 tbsp. butter
• 2 c. milk
• 1/4 c. carrot, minced
• Dash of salt
• 1/2 c. cubed sharp process American cheese

Instructions:

Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and

paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer

15 minutes. Do not boil. Serves 4.

CHEESE & BROCCOLI SOUP

Ingredients:

• 1 1/2 lbs. fresh broccoli, chopped
• 1 pt. half & half
• 2 c. water
• 1 lb. Velveeta cheese
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. cornstarch mixed with 1 c.
• cold water

Instructions:

Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and

pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into cheese

mixture in double boiler and heat over simmering water until soup thickens.

CHEDDAR CHEESE SOUP

Ingredients:

• 3/4 c. chopped carrots
• 3/4 c. chopped celery
• 3/4 c. chopped cauliflower
• 1/2 c. chopped green onion
• 1/2 white onion, chopped
• 2 c. water
• 1/2 c. butter
• 1 c. flour
• 3 c. milk
• 1 c. evaporated milk
• 2 cans chicken broth
• 1 jar (15 oz.) Cheese Whiz
• Pepper to taste

Instructions:

Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk

and chicken broth. Stir milk and broth into onion mixture. Stir in boiled vegetable including water in which they

were cooked. Add Cheese Whiz and pepper. Bring to a boil and serve.

ENGLISH CHEDDAR CHEESE SOUP

ENGLISH CHEDDAR CHEESE SOUP

Ingredients:

• 1/4 c. butter
• 1/4 c. flour
• 1 (27 oz.) can chicken broth
• 2 carrots, cut into 1 inch julienne strips
• 1 onion, chopped
• 1/2 c. chopped leeks
• 1 c. white wine
• 1 tsp. Worcestershire sauce
• 2 c. shredded cheddar cheese
• Dash of red pepper
• Salt
• 1/2 c. cream

Instructions:

Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine,

and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste

with salt. Stir in cream, heat until hot. Do not boil. Serve.

BROCCOLI CHEESE SOUP

Ingredients:

• 1 lg. head broccoli, cut up
• 1/2 c. butter or margarine
• 1 med. onion, chopped
• 1/2 c. flour
• Salt & pepper to taste
• 2 c. milk
• 2 c. chicken broth
• 1 c. medium Cheddar cheese, grated

Instructions:

Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk

slowly, stirring continually. Stir in cheese and blend until smooth. Slowly blend chicken broth into mixture. Add

broccoli. Stir to mix well and season to taste. Simmer about 15 minutes.

CHEESE SOUP

Ingredients:

• Dissolve 4 chicken bouillon cubes in 1 quart water. Add: 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped carrots
• 1 1/2 c. chopped potatoes

Instructions:

Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on

medium heat. Add 2 cans cream of chicken soup, heat on medium heat. Add 1 pound Velveeta cheese, cubed; cook

until creamy.

BEER CHEESE SOUP

Ingredients:

• 1 c. finely chopped celery
• 1 c. finely chopped carrot
• 1/2 c. finely chopped onion
• 8 chicken bouillon cubes, dissolved in 8 c. boiling water or 2 qts.
• chicken broth
• 1 c. butter, melted
• 8 oz. beer
• 16 oz. Cheddar cheese, shredded

Instructions:

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth.

Cook and stir until thickened; boil 1 minute. Reduce heat; add beer and cheese. Mix until smooth and cheese melts.

Heat just to serving temperature. Garnish with popcorn. 12 servings.