Yield: 12 servings
|⅓ cup||Carrots -- finely chopped|
|⅓ cup||Celery -- finely chopped|
|1 cup||Green onion -- thinly|
|1 medium||Chopped onion|
|1 cup||Flour -- plus 2 tablespoons|
|4 cups||Chicken broth|
|1 \N||Jar Cheese Whiz (16 oz)|
|⅛ teaspoon||Red pepper or cayenne or to taste|
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