| Yield: Approximately 1 1/2 gallons.
In a 2 gallon stock pot, saute the onions, celery,
and chicken until done. Add 1 gallon of water and
chicken base. Bring up to a boil.
Combine the package of Baker Boy Cream Sauce with
1 qt. of water. Using a wire whip, stir until dissolved.
Add the ham to the water while it is coming up to
a boil. When the water is boiling, stir in the dissolved
cream sauce. Bring back up to a simmer.
Simmer for 1 minute. Stir in the Swiss Cheese. Turn
off heat. Allow to set for 5 - 10 minutes. Taste,
add additional seasonings if desired. |
