Golden cheese soup

Yield: 1 Servings

Measure Ingredient
2½ cup Chopped onion
1¼ cup Butter or margarine
1¼ cup All-purpose flour
1¼ cup Cornstarch
2½ teaspoon Paprika
5 teaspoons Salt
2½ teaspoon Pepper
5 quarts Chicken broth
5 quarts Milk
5 cups Chopped carrots, cooked
5 cups Chopped celery, cooked
10 cups (2 1/2 pounds) shredded sharp cheddar cheese
2½ cup Chopped fresh parsley

Here are some more "recipes for a large crowd" Again, from "Taste of Home" In a large Dutch oven over medium heat, sauté onion in butter until tender.

Combine flour, cornstarch, paprika, salt and papper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving. Yield: 50 (1-cup) servings Posted to EAT-L Digest 22 October 96 Date: Wed, 23 Oct 1996 11:51:23 -0400 From: Lilia Prescod <lprescod@...>

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