Cheese Soup

Juanita Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cup chicken broth
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup celery, chopped
  • 1 cup rice, cooked
  • 3/4 lb ground beef, browned
  • 1 can Cheddar cheese soup
  • 1 soup can milk
  • 1 lb milk Mexican Velveeta®, cubed

Simmer vegetables in chicken broth for 10 minutes. Add remaining ingredients and simmer until cheese is melted and bubby hot.





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