Soup. There I said it. A perfectly normal supermarket ingredient - chedder cheese soup. I have never heard of anything so heinous. But that said, I like tripe. I bought a slow-cook-book for my slow cooker and it has recipes requiring this bizarre thing - cheese soup! And it’s all in imperial measurements. And it has lots and lots of American ingredients, that I can’t even think of an Australian equivalent for. So, why did I buy it? Well, it was sight unseen at a party plan party. The upshot is that the first doper who is interested in adding it to their pantry can send me a message and have it with my blessing because I don’t have the patience to do measurement conversions, and have never seen the mythical creature that is chedder cheese soup.
You can buy it in cans in the states. It probably gets used more as an ingredient in other recipes than eaten as is, though.
There are better cheese soups. Especially the ones with beer in them.
Canned cheddar cheese soup is the secret ingredient in my Chicken Tetrazzini.
Maybe it’s spelled differently in Aussie-land, but here in Wisconsin, where the real cows roam, it’s “cheddar”. And near-white is the natural color; the cheddar you see in most markets has been artificially colored.
I swear it tastes better un-colored, as I get it from my local cheese factory.
mmm…4 year old cheddar…
A nice, thick beer and cheese soup served in a hollowed-out bread bowl is a beautiful thing.
Not any more, it’s not.
[QUOTE=Musicat]
Maybe it’s spelled differently in Aussie-land, but here in Wisconsin, where the real cows roam, it’s “cheddar”.
No Musicat - the horror of trying to imagine cheese soup made me forget how to spell stuff. Good thing I got the Cheaz Soop bit right though.
If you don’t like cheddar cheese soup, how do you feel about booyah or maybe a fish boil? A million summer tourists can’t be wrong!
I won’t even try for lutefisk…
:: drool ::
Beer cheese soup is manna from heaven.
A cheese soup with potatoes and bacon is great!
StG