Duchess soup
10 Servings
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 |
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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