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Old 09-03-2014, 01:30 AM   #21
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Originally Posted by Souschef View Post
That potato soup was every bit as good as the soup we had in the restaurant atop the Schynige Platte in the Bernese Alps of Switzerland..
See why I keep cooking?
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Old 09-03-2014, 01:46 AM   #22
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Velveeta is fantastic in cauliflower or broccoli cheese soup. No substitute.
Not a popular choice in Canada--way too expensive, but there is CheezWhiz (or there used to be). I don't use either...Velveeta is way too salty for me and CheezWhiz, well, just didn't ever cotton to it, but my cousins sure ate a lot of CheezWhiz sandwiches at The Lake.
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Old 09-03-2014, 02:46 AM   #23
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...I forgot to add that I added a splash of dry Sherry to the soup....
I figured with mushroom soup that was a given.
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Old 09-03-2014, 03:41 AM   #24
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I figured with mushroom soup that was a given.
+1 or brandy if there is no sherry in the house.
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Old 09-03-2014, 09:12 AM   #25
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Not a popular choice in Canada--way too expensive, but there is CheezWhiz (or there used to be). I don't use either...Velveeta is way too salty for me and CheezWhiz, well, just didn't ever cotton to it, but my cousins sure ate a lot of CheezWhiz sandwiches at The Lake.
I came across these recipes the other day: http://nourishingjoy.com/homemade-ch...eta-real-food/
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