Tuesday, January 17, 2012

Cheese Soup

This soup was delicious...but next time I make it, I will add potatoes or cauliflower to it. And do you know what would be so yummy to dip in it? The rich, buttery crackers! Everyone will love this soup!

1 cup Butter
1 cup Flour
3 1/2 cups Chicken Stock
1 1/2- 2 cups Cheese, shredded
4 cups Milk
2 tsp Salt
3 Carrots, sliced
3 stalks Celery, sliced
1 Onion, chopped
1/2 cup Water

-Melt butter over medium heat in a large soup pot.
-Add flour and stir until smooth
-Add chicken broth and milk and stir over medium heat until the mixture comes to a boil. Continue stirring until thickened. Remove from heat.
-Add salt and cheese and stir until cheese is melted: set aside.
-In another saucepan, place carrots, celery, and onion in 1/2 cup water. Bring to a boil. Simmer for about 15 minutes or until vegetables are tender.
-Stir vegetables into cheese mixture.
-Makes about 10 cups.

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