Double cheese soup

Yield: 5 Cups

Measure Ingredient
3 tablespoons Butter (45mL)
¼ cup Onion, minced (50mL)
¼ cup Carrot, fine grate (50mL)
¼ cup All purpose flour (50mL)
1 tablespoon Chicken bouillon (15mL)
½ teaspoon Paprika (2mL)
½ teaspoon Dry mustard (2mL)
2 cups Milk (500mL)
1¾ cup Water (425mL)
1½ cup Mozzarella cheese (375mL)
½ cup Parmesan cheese (125mL)

Melt butter in medium saucepan. Saut onion and carrot until tender.

Blend in flour, bouillon mix, paprika and dry mustard.

Gradually stir in milk and water. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.

Add mozzarella and Parmesan cheeses; stir until melted.

Makes 5 cups (1.25L)

Source: Dairy Bureau of Canada Submitted By "PAUL A. MEADOWS" <AG441@...> On 10 AUG 1995 123606 -0600

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