Baby Doe's Cheese Soup Recipe




Baby Doe's Cheese Soup Ingredients

1 large bottle, cheese whiz
6 oz cornstarch
2 qt milk, reserve 2 cups
1/2 oz worcestershire sauce
1/4 oz tabasco sauce
1/4 lb bacon, diced, cooked,
1 drained
1/2 cup onions, sauteed
12 oz can beer
4 tbsp chicken bouillon
1 parsley

A Recipe for
Baby Doe's Cheese Soup

 

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This Recipe for Baby Doe's Cheese Soup is one of thousands in the Recipes-to-go Cheese Cookbook.


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This is a recipe for Baby Doe's Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Baby Doe's Cheese Soup

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Baby Doe's Cheese Soup Directions

Heat milk in a double boiler until warm, not boiling. When milk is
steaming, add chicken boullon, worcestershire, and tobasco. Cook off
bacon until brown, not crisp, add onion and sautee. Add corn starch
that has been blended with two (2) cups of reserved milk. Stir until
cornstarch has been cooked into soup. (thick) Add cheese, beer, and
garnish with parsley. Walt

Serves: 6

 

 

 

 

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Baby Doe's Cheese Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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