"I DON'T FEEL GOOD" CHEESE SOUP

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.

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