Dent Knee's Cheese Soup

• 4 tb butter or margarine
• 10 oz cream of chicken soup
• 10 oz cream of celery soup
• 1/2 soup can KRAFT Mayonnaise
• 8 oz cheese whiz -- (8 - 1 ounce jars)
• 1 cn chicken broth -- (14 ounces)
• 1 salt and pepper

Cooking Directions:

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze because of the mayo.

Usewithin a week.

4 Servings

Source: Gloria Pitzer's Secret Recipes Newsletter

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