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Saturday, March 07, 2009

Cheese Soup

1/3 cup grated carrots
1/3 cup chopped celery
2 tablespoon chopped onion
3 tablespoon butter
1/4 cup flour
2 cup milk
1 can chicken broth (14 ounce).

1/3 cup mild cheddar cheese, grated
1 1/4 cup sharp american cheese, shred

Cook carrots, celery and onion until tender in 1 1/2 cups of boiling salted water. Do not drain. Melt butter in dutch oven. Blend in flour. Add milk, cook, stirring constantly until thick. Add chicken broth, cheese, and vegetables with liquid. Stir over low heat until cheese melts.

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