GAZEBO CHEESE SOUP

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Gazebo Cheese Soup image

A simple and elegant cheese soup. This year I served it with my Easter ham. I got this fabulous recipe from my mother-in-law who served it for Christmas Eve dinner. It is a lovely company soup-- rich and creamy with a nice apricot color, which looks great with the dark portobellos scattered on top. Definitely a "lick the bowl" type of soup (if no-one's looking, of course!). Great as leftovers, but not so good to freeze b/c of the cream.

Provided by Frau Frau

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 green onions, with green tops sliced
2 grated carrots
2 stalks celery, diced
1 portabella mushroom cap, diced
2 cans chicken broth
2 cans cream of potato soup
1 can cream of mushroom soup
8 ounces Velveeta cheese
1/2 cup grated cheddar cheese
1 cup sour cream
3 dashes Tabasco sauce

Steps:

  • Saute veggies in butter.
  • Put into a large pot.
  • Saute portobello separately, set aside, and add at the very end.
  • Add broth and Tabasco sauce to pot and simmer for 5 minutes.
  • Add canned soup, cheese, and sour cream and simmer 10 minutes.
  • Add sauted portobellos and allow to heat through.

Nutrition Facts : Calories 332.6, Fat 24.5, SaturatedFat 14, Cholesterol 63.8, Sodium 1646.9, Carbohydrate 16.3, Fiber 1.2, Sugar 6.9, Protein 12.2

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