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Gazebo Cheese Soup

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
12 cup grated cheddar cheese
1 cup sour cream
3 dashes Tabasco sauce


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.

Source: www.food.com