"Debbie Erickson" > wrote in message
om...
> Hi. I called Campbell's soup company and found that there is not one
> store within 100 miles of me that stocks this. The service rep
> refused to recommend any substitution. My grocery store is on strike
> and there's no way I'm placing a special order at this time. How do I
> doctor the Cheddar cheese soup to have approximately the same flavor?
>
> I posted this last night on rec.food.recipes. It's been 10 hrs and I
> have yet to see my own post, so I'm hoping for quicker timing over
> here. Perhaps my question should have been posted here to begin
> with. I was dealing with a recipe substitution, so I wasn't sure
> where to post. :/
>
> Thanks!
> Debbie


Will this do?

Dimitri

If not Google "Nacho Soup"

# 1
Nacho Soup

1 c. finely chopped onion
2 T. margarine or butter
2 chicken bouillon cubes (or 2 tsp. ganules)
1/2 tsp. cumin powder
1 c. water
1 1/2 c. undiluted evaporated milk
1 T. flour
1 1/2 c. shredded Cheddar cheese
1 sm. can chopped green mild chilies
crumbled tortilla chips
chopped fresh tomatoes

Saute onion in butter until soft. Stir in
bouillon. Add cumin and water; boil over
medium heat uncovered, 5 min. Combine milk
and flour until smooth in small bowl. Add
to soup along with cheese; heat just until
cheese melts. Stir in chilies and reheat to
just before a boil. Makes about 3-4
servings (or 2 if main course.) Serve in
bowls, top wtih chips and tomatoes.
Optional: add salsa and a spoonful of sour
cream.


# 2

Nacho Soup

2 quarts chicken broth
1 cup chopped onions
3 cups cubed cooked chicken
1 ½ cups salsa
1 ½ cups chopped green chilies
½ teaspoon garlic powder
3 cups American cheese, grated
¼ cup fresh chopped cilantro or parsley

In a large soup pot, combine broth, onions, chicken, salsa, green chilies,
and garlic; simmer until onions are tender and soup is hot.
Add American cheese and heat until cheese melts. Add chopped cilantro just
before serving.
Makes 12 servings.