Swiss cheese cut into thin wedges, two for each slice of bread

Instructions

1. 1

   Instructions: ------------- Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Garry Howard) Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe, NM. JALAPENO CHEESE SOUP ==================== (Serves 6) Ingredients: ------------ 6 cup Chicken broth 8 Celery stalks 2 cup Diced onion 3/4 tsp Garlic salt 1/4 tsp White pepper 2 lb Velveeta cheese 1 cup Diced jalapeno peppers Sour cream Flour tortillas Instructions: ------------- Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. http://www.cs.cmu.edu/~mjw/recipes/soup/mp-cheese-soup.html (3 of 4) [12/17/1999 12:04:47 PM]

2. 2

   COLLECTION: Soups With Cheese In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Mary Murray) JARLSBERG CHEESE AND BROCCOLI SOUP ================================== Ingredients: ------------ 1 c. chopped leek 1-2 c. mushrooms, chopped 2-3 T. margarine 1-2 T. flour 3 c. chicken broth 1 bunch broccoli, in florets 1 pint half and half 1 c. shredded Jarlsberg cheese Instructions: ------------- Saute leek and mushrooms in margarine till tender. Add flour and heat one minute more till bubbly. Stir in broth till thick. When heated, add broccoli. Simmer 20 min. till tender. Add half and half (less if you want) and cheese. Stir till cheese is all melted. Good with a good loaf of French bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% mara http://www.cs.cmu.edu/~mjw/recipes/soup/mp-cheese-soup.html (4 of 4) [12/17/1999 12:04:47 PM]

3. 3

   Split Pea Soup Split Pea Soup From: [email protected] (Chris Bjelica) Date: 26 Sep 1993 19:13:05 GMT I have a batch of this cooking now and thought I would post it. I usually double the recipe and freeze it in individual servings. It's easy and always tastes great. From an old Betty Crocker Cookbook Ingredients: 8 cups water 1 pound dried split peas (about 2-1/4 cups) 1 to 2 lb smoked ham 1 med onion 1 tsp salt 1/4 tsp pepper 2 or 3 carrots chopped 2 or 3 stalks celery chopped Heat water and peas to boiling. Boil for 2 minutes, then remove from heat and cover. Let sit for 1 hour. Add ham (whole), onion, salt and pepper. Cover and simmer until peas are tender, about 1 hour. Remove ham and trim meat from bone. (I usually use 1 lb boneless smoked ham) Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover and simmer until veggies are tender, about 45 minutes. Like I said, it freezes well and is a very convenient side to a sandwich or whatever. amyl http://www.cs.cmu.edu/~mjw/recipes/soup/splitpea-soup.html [12/17/1999 12:04:50 PM]

4. 4

   Squash and Orange Soup Squash and Orange Soup From: [email protected] (David Wakely) Date: Tue, 12 Oct 1993 15:29:47 GMT Peel and finely dice the squash of your choice, leaving out any seeds etc. Fniely chop a medium sized onion or a handful of shallots. Put both in a large pan and add just enough water to cover. Add a little very finely chopped parsley. Bring pan to the boil, and then simmer for 15-20 minutes (or until squash and onion have gone very soft). Turn out heat and allow to cool slightly. Put contents of pan through a blender till an even consistency has been achieved. Tip back into pan and add 5 fl oz fresh orange juice and fresh ground black pepper. Reheat, but do not boil. Serve marbled with plain yoghourt. mara http://www.cs.cmu.edu/~mjw/recipes/soup/squash-orange-soup.html [12/17/1999 12:04:55 PM]

5. 5

   Sweet & Sour Cabbage Soup Sweet & Sour Cabbage Soup From: [email protected] (Nachison,Beth) Date: Tue, 7 Sep 1993 22:16:00 GMT 1 large cabbage, shredded 1-2 carrots, shredded [OR--use 2 lbs pre-shredded cole-slaw mix instead] 2 lbs sauerkraut, with liquid 1 large can tomato juice 1 can water salt to taste 1-2 tsp peppercorns (or to taste) 1-2 tsp dill weed (or more to taste) 1 c raisins 1/4 c brown sugar, packed 1/4 c lemon juice Put cabbage, carrots, sauerkraut, raisins, liquids and spices in a large pot. Bring it to a boil. Add brown sugar and lemon juice. Cook for a while till cabbage is soft and flavors are blended. Adjust seasoning to taste. (This may involve a lot more sugar and lemon juice, till you get it just right!) Serve with