MILWAUKEE CHEESE SOUP, Like Sanders’
By Gloria Pitzer, as seen in… The Joy Of NOT Cooking – Any More Than You Have To (Secret RecipesTM, St. Clair, MI; Nov. 1983, p. 71)
When I last tried this at Sanders’, where the hot fudge topping was originally made famous as an ice cream accompaniment, I was surprised that it was a ‘white’ cheese soup, as opposed to the traditional yellow cheese mixture that is basically served Canadian-style, in most restaurants.
So, without imposing on my friendship with Jack Sanders, now [1983] Chairman of the Board of the company founded by his grandfather, Fred, I went home to try my hand at a quickie, can-opener, gourmet version.
INGREDIENTS:
10-oz can cream of celery soup
10-oz can cream of potato soup
½ cup coffee cream, light (or Half & Half)
¼ tsp pepper
½ cup crispy, fried bacon (crumbled) – NOT artificial bacon
¼ cup grated Parmesan cheese
3 TB butter
INSTRUCTIONS:
In top of double boiler, over simmering water combine [ingredients, as listed]. Stir until smooth over the simmering water. Serve piping hot to 4 – maybe 5 – people.
See also…
