Hungarian Pepper Soup With Romano Crisps

• 1 cup shredded Romano cheese
• 2 to 3 Hungarian wax or banana peppers, seeded and chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken stock
• 2 dozen
• 1 can (12 ounces) evaporated milk
• 1 package (8 ounces) cream cheese, cubed

1. On a
2. , sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300u0b0 for 10-12 minutes or until golden brown.
3. In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.

romano cheese, banana peppers, butter, flour, italian seasoning, salt, pepper, chicken stock, milk, cream cheese

Taken from www.tasteofhome.com/recipes/hungarian-pepper-soup-with-romano-crisps/ (may not work)