1 1/4 cups shredded Cheddar cheese
1 cup chopped onion
1 cup chopped celery
salt and pepper to taste
1 cup butter
1 cup dry white wine
3 cubes chicken bouillon, crumbled
1 (8 ounce) can cream-style corn
2 cups minced fresh mushrooms
2 ounces butter flaked coconut
2 (16 ounce) cans diced pineapple, drained
3 roma (plum) tomatoes with juice
2 roma (plum) tomatoes with juice
1 tablespoon butter
1/2 tablespoon curry powder
In a large pot combine the first six ingredients. Add water, onion, celery, salt, pepper and butter. Cover and simmer over low heat for 20 minutes.
Remove from heat and stir in bread crumbs and remaining 1/4 cup Cheddar cheese. Add water to ingredients. Cook over medium heat, stirring frequently, for 50 minutes or until vegetables are tender. Drain off liquid.
Reduce heat to medium-low. Peel fruit. Cut into cubes.
In a mixing bowl, slowly stir cream cheese, celery mixture, wine, chicken bouillon cubes, cream cheese mixture and coconut into the soup.
Pour vegetable mixture into pot. Add meat and rice. Bring to a quick boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally, until rice is tender.
Remove from heat, allow to cool slightly. Stir egg and sesame into liquid. Remove heat and stir in pineapple and tomato.
Stir into vegetable soup to complete the soup. Toss with butter and sugar. Toss with cream cheese mixture. Saute over medium heat for 5 minutes. Let cool and serve hot or cold.
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