Ingredients
- 10 garlic (cloves peeled)
- 4 tomatoes (chopped)
- 3 onions quartered
- 1 onion ring (cut into)
- 1 long mild green chili rings (cut into thin)
- 1 bell pepper seeded (red)
- 1 rings (thin)
- 1 mild
- 1 cilantro for (minced fresh garnish)
- 4 cups rich beef broth
- 1 cup sharp cheddar (shredded)
- 1 cup mozzarella (shredded)
- 1 teaspoon sugar
- 1/2 teaspoon mixed herbs (dried)
- 1/4 teaspoon cumin (ground)
Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC by Brenda Adams <adamsfmle@aol.com> Busted by Christopher E. Eaves <cea260@airmail.net>
