Duchess soup

Yield: 10 Servings

Measure Ingredient
⅓ cup Butter
1 cup Each finely chopped carrots-
\N \N And celery
1 \N Onion finely chopped
¾ cup All purpose flour
4 cups Each milk & chicken stock
1 pounds Old cheddar cheese, cubed
\N \N Chopped fresh parsley

In large saucepan, melt butter over medium heat; cook carrots, celery and onion, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir until blended. Pour in milk and stock; bring to a boil, whisking often. Reduce heat to medium-low; cook, stirring for 10 to 15 minutes or until thickened. Stir in cheese until melted.

Serve garnished with parsley. Makes 10 servings. Source: Canadian Living Magazine. Oct. 96 Issue Typed in MMF by Cindy Hartlin. Aug.

27, 1996.

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