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3 stalks celery, chopped
3 scallions, chopped
1/4 cup butter or margarine, melted
2 (10 3/4 ounce) cans condensed chicken broth
3 cups water
2 carrots, scraped and grated
2 cups (8 ounces) shredded American cheese
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper
Dash of hot sauce
1 (8 ounce) container sour cream
3 tablespoons sherry
Sauté celery and scallions in butter in a large Dutch oven until vegetables are tender.
Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 minutes.
Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes.
Add sour cream and sherry; heat thoroughly.
Yields 2 1/2 quarts.
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