BEEF BARLEY CHEESE SOUP

1/2 lb. ground beef

2 1/2 c. cold water

1 can Italian style stewed tomatoes,

cut up

2 lg. sliced carrots

1/2 c. sliced mushrooms

1/2 c. quick barley, uncooked

1 tsp. dried oregano

Salt and pepper

1/2 lb. Velveeta cheese, cubed

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

BROCCOLI CHEESE SOUP

2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ASPARAGUS CHEESE SOUP

1/4 c. butter
1/4 c. flour
1 tbsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
6 c. milk
2 (10 oz.) pkgs. frozen asparagus,
cooked, chopped, with cooking
water reserved.
3 c. shredded Cheddar cheese

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.

TIN CUP CREAMY CHEESE SOUP

2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese

Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass, Colorado.

CHEESE CLAM CHOWDER

1 pkg. Ore Ida potatoes O'Brian (1 lb.
8 oz.)
3 cans chicken broth (Campbells
undiluted or fresh, fresh is best)
3 tbsp. cornstarch (5 tbsp. for
thicker)
1 qt. half and half
1 tsp. salt
2 c. cubed Velveeta cheese
6 tbsp. parsley
4 tbsp. salted butter
Bacon bits if desired
2 cans (10 oz.) baby whole clams
(reserve broth)
1/2 tsp. sugar
1 tsp. thyme
1 tbsp. Worcestershire sauce
1 c. chopped celery

Boil potatoes 10 minutes in chicken broth. Add cornstarch which should be thinned with a little half and half. Rinse clams and be sure they are free from grit. Reserve broth to add with all the rest of ingredients. Bring to a boil. (DO NOT BOIL) add bacon bits if desired.

GOLDEN CHEESE SOUP

1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.

MUSIC CITY BEER CHEESE

20 oz. extra sharp cheese
2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.

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CHEESE SOUP

1/2 c. onions, chopped
1/2 c. celery
1/2 c. grated carrots
1/2 c. flour
4 c. chicken broth
Parsley flakes
Salt & pepper to taste
Paprika
2 c. milk
Velveeta cheese (3 lb. pkg.)

Combine all ingredients except cheese and bring to a boil. Cube cheese and add until desired thickness is achieved.