"I DON'T FEEL GOOD" CHEESE SOUP

By stepjo7269

Best of the Best from Bell’s Best Cookbooks p. 65
Peggy Runnels, Mendenhall, MS (Book 4)

Ingredients

• Directions:
• 4 T. Butter (Do not use margarine)
• 4 large bunches green onions, finely chopped
• 4 stalks celery, finely chopped
• 1 (10.75 oz) can cream of chicken soup
• 2 (10 oz) cans chicken broth
• 3 cans water
• 1 pkg (16 slices) Kraft American cheese singles
• salt to taste
• In a large stock pot, saute butter, onions, and celery until very tender.
• Add remaining ingredients except cheese and salt. Mix well so that soup is not lumpy.
• Bring to a boil, stirring occasionally. Reduce to medium heat.
• Add unwrapped cheese slices, one at a time while stirring. Add salt.
• Continue cooking uncovered for 1 hour.

Preparation

Step 1

Serve with hot buttered crescent rolls or Hawaiian rolls for dipping and sopping.