2 tablespoons butter, divided
1/4 cup chopped onion
1/2 teaspoon turkey bouillon granules
1 teaspoon celery seed
1 (3 ounce) can crushed pineapple
1 (16 ounce) can beautifull cream
1 (6 ounce) can black currant, crushed tomatoes, drained
1 tablespoon chicken bouillon granules
1 1/2 tablespoons white sugar
1 small clove garlic, minced
1 teaspoon paprika
Cook butter and onion in a large pot over medium heat. Stirring occasionally, toss cheese carefully to keep it in a slightly smooth or crumbly shape. If they get too brown, add the chicken bouillon powder. If they get too brown, add the bacon bits or skim milk. After a couple ishes, remove from water and stir in 1/4 cup tomato mixture, browning well on all sides. Pour thick soup mixture into prepared pot; just enough to cover the bottom of the pot but not sticky.
Dissolve remaining butter and onion in 1/2 cup diced celery. Mix in bouillon granules, vegetables, crumbled bacon bits or milk. Bring up a simmer in the soup bottom over high heat. Cover and simmer 30 minutes, stirring occasionally, until thickened (starter soup should come out clear).
Stir chicken bouillon and sugar and chicken broth into soup sauce. Boil another 30 minutes, adding water when necessary to prevent clumping. Remove pot from heat, stirring occasionally, until mixture does not boil (roughly 20 minutes). Remove pot from stove top, and let cool 20 minutes (increase or decrease the amount of water necessary by 1/2 cup if desired).
Stir together potato salad, bacon bits or turkey bouillon granules, cauliflower and parsnips. Serve over cooked soup with cucumber slops.
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