Cheesy hot dog soup: A vintage recipe from 1955 - Click Americana (2024)

Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped celery
• 5 tablespoons butter (divided)
• 1/4 cup flour
• 3/4 teaspoon dry mustard
• 2 bouillon cubes
• 2 cups hot water
• 6 cups milk
• 2 cups ( 1/2 pound) shredded process American cheese
• 1 box frozen mixed vegetables, cooked
• 1 teaspoon Worcestershire
• 3/4 pound frankfurters (hot dogs), sliced
• Chopped parsley
• Chopped pimiento

Instructions

1. Cook onion and celery in 3 tablespoons butter about 8 minutes; do not brown.
2. Stir in flour and mustard. Add boullion cubes dissolved in the 2 cups of water.
3. Cook, stirring constantly, until thickened; then cook 3 minutes longer.
4. Add milk, and heat just to boiling. Add cheese; stir until melted.
5. Add vegetables and Worcestershire.
6. Add frankfurters browned in 2 tablespoons butter.
7. Season to taste with salt and pepper. Sprinkle with parsley and bits of pimiento.

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.