Cheese/pepper soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Carrots -- finely chopped |
| ⅓ | cup | Celery -- finely chopped |
| 1 | cup | Green onion -- thinly |
| 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 | Jar Cheese Whiz (16 oz) | |
| ⅛ | teaspoon | Red pepper or cayenne or to taste |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 1 | tablespoon | Mustard |
Directions
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