| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Soups, Cheese |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Cheddar; shredded |
| 2 |
c |
Water |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Garlic powder |
| 3/4 |
c |
Cauliflower; diced, cooked |
| 1/2 |
c |
Carrots; chopped fine |
| 3/4 |
c |
Ham; chopped |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire |
| 8 |
tb |
Butter |
| 1 |
c |
Mushrooms; sliced |
| 1 |
c |
Onion; chopped fine |
| 2 |
c |
Yogurt or half and half |
INSTRUCTIONS
Sauté each vegetable separately in 2 T. of butter. Set aside. Mix
corn- starch with shredded cheese. Heat water to boiling in a large
pot. Add cheese to boiling water gradually, stirring constantly. Add
salt, pepper, Worcestershire, and garlic powder. Stir thoroughly.
Warm yogurt by stir- ring in some of the cheese mixture, then add
yogurt to the soup. Add sautéed vegetables and heat through slowly.
From: Lafayette Journal and Courier, October 10, 1979.
from the Friendly-Freezer Mailing-list by "Libby"
<foodfan@earthlink.net> on Oct 31, 1999, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net>
on Nov 01, 1999
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