Recipe: Dent Knee's Cheese Soup

Cooked by: Chef / Last Modified: 11/8/2008 / Course: soup / Number of Servings: 4

Ingredients:
4 Butter or margarine
10 Cream of chicken soup
10 Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 Cheese Whiz
14 Chicken broth

Directions:

Put butter, soups, mayo and Cheez Whiz in 1½ quart saucepan, stirring
constantly over medium heat, until smooth. Stir in broth and season to
taste with salt and pepper. Stir occasionally until piping hot, but do not
let it boil. Do not freeze because of the mayo. Use within a week.

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