One time on Usenet, Dawn > said:
> zxcvbob wrote:
>
> > [snip]
> >
> > Don't totally dismiss processed American cheese in soups. It is
> > extraordinary as *one* of the cheeses in soups and sauces. (it doesn't
> > have enough character to be the only cheese, IMHO) I like to mix it
> > with extra sharp white cheddar. I haven't tried using it with bleu
> > cheese yet.
>
> Agreed, it melts wonderfully. I tend to save the slices for burgers
> though, and use the ol' brick of cheddar for cooking.

Thanks to both of you -- I've save your recipes, links, and
comments, and will definitely try this soup in the future. I'll
let you know how it turns out... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~