Chef Amy Yanush

Recipe

Creamy Queso Soup (with shrimp)Saute 1/2 C chopped onions, 1/2 C chopped celery, 6 cloves chopped garlic in 1 stick real butter. Salt, pepper, dill and cilantro, to taste.Dissolve mix in 1 cup warm water, stir in 1 cup of milk. Add to melted butter mixture. Stir. Add 5 cups of water. Bring to boil stirring often. Reduce heat to medium to thicken. Add 16 oz sour cream. Simmer and stir often. Add red pepper flakes, to taste. Stir in 1/2 can of rotel tomatoes and green chilies. Save rest for individual topping. Stir in 1 cup of any white cheese (I used sharp white cheddar, I forgot to buy queso or any mexican cheese). Save 1 cup of cheese for topping. Heat back to warm and well blended. You could add in here, grilled chicken or shrimp. I sauteed 12oz shrimp, seasoned with lemon juice, salt, pepper and old bay seasoning, and let people add their own.Also sliced a loaf of french bread, brushed with melted butter and toasted in oven.