| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Sliced celery |
| 1 |
c |
Finely chopped carrots |
| 1/4 |
c |
Finely chopped green onions |
| 2 |
cn |
(10.75-oz) cream of potato soup |
| 1 |
cn |
(14.5-oz) chicken broth |
| 3 |
ds |
Tabasco; more or less |
| 2 |
tb |
Snipped parsley |
| 8 |
oz |
Cheddar cheese; shredded |
| 1 |
cn |
(13-oz) evaporated milk |
| 3 |
tb |
Sherry |
|
|
Parsley or green onions for garnish |
INSTRUCTIONS
In a soup pot melt butter and saut. celery, carrots and onion until tender.
Add soup, broth, Tabasco and parsley. Heat until hot. Add cheese, milk and
sherry, cooking until thoroughly mixed. DO NOT BOIL. Garnish with parsley
or onion if desired. Yield: 4 to 6 servings.
DONNA BRESSINCK (MRS. RENE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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