Cheese/pepper soup

Yield: 12 servings

Measure Ingredient
⅓ cup Carrots -- finely chopped
⅓ cup Celery -- finely chopped
1 cup Green onion -- thinly
\N \N Sliced
2 cups Water
1 medium Chopped onion
¾ cup Butter
1 cup Flour -- plus 2 tablespoons
4 cups Milk
4 cups Chicken broth
1 \N Jar Cheese Whiz (16 oz)
⅛ teaspoon Red pepper or cayenne or to taste
1 dash Salt
1 dash Pepper
1 tablespoon Mustard

Combine carrots, celery and green onion in water; cook until tender.

Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil.

Whisk in onion/flour mixture. Add cheese whiz, cayenne, salt and pepper if desired and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste. Yield: 12 servings.

Recipe By : Country Woman

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