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Stringy Cheese Soup


  • 1 Tbsp. salad oil
  • 1 Tbsp. butter or margarine
  • 1 med. red onion, finely chopped
  • 1 lg. clove garlic, minced or pressed
  • 3 Tbsp. diced green chilies
  • q can tomatoes, diced with their liquid (16oz.)
  • 1/2 cup beef stock base
  • 10 cup water
  • 3 med. sized white boiling potatoes, peeled and cut in 1/4 inch cubes
  • 1/4 tsp. pepper
  • salt, to taste
  • 12 oz. string cheese


Heat the oil and butter in a 5 qt. pot. Add the onion and garlic; saute until the onion is transparent. Add the chilies, tomato, beef stock and base, and water. Stir and bring to a boil over high heat. Reduce the heat and simmer, covered, for 30 minutes. Add the potatoes, pepper, and a dash of salt. Simmer, covered, about 20 minutes more, or until potatoes are tender. Taste and correct seasoning, if necessary. To serve, place a few strips of cheese in bottom of each serving bowl and pour the hot soup over the cheese.


By Robin from Washington, IA


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