|Photo courtesy of Mary Weber, Princeton Daily Clarion.|
Soup Finalist -
12 oz. bacon fried crisp, crumbled - reserve 3 tbs. of grease
1 can cream of chicken soup
1 can evaporated milk
1 quart milk
2 cups water
2 pkg. of dry cheese mix from inside mac/cheese box
1 pkg. (8 oz.) cream cheese
1/4 cup flour
In a large soup pan, make a rue cooking flour and bacon grease. Using a whisk stir in milk, evaporated milk, water, cream of chicken soup. Add dry cheese mixes and cream cheese. Add broccoli. More cheese or milk can be added for desired soup consistency. Salt and pepper to taste.
Instead of broccoli, this soup can be made using potatoes, cauliflower or turnips.