Duchess soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter |
| 1 | cup | Each finely chopped carrots- |
| And celery | ||
| 1 | Onion finely chopped | |
| ¾ | cup | All purpose flour |
| 4 | cups | Each milk & chicken stock |
| 1 | pounds | Old cheddar cheese, cubed |
| Chopped fresh parsley | ||
Directions
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.