Hot pepper cheese soup

Yield: 1 Servings

Measure Ingredient
\N \N Butter
1 \N Stalk celery; diced
1 large Onion; diced
5 \N Carrots; diced
5 quarts Chicken stock
1 pounds Shredded hot pepper cheese
1 pint Cream

Sauté vegetables in butter until soft. Add chicken broth. Thicken with roux (flour and butter). Add cheese and cream. Salt and pepper to taste. (note: this recipe did not specify the amount of roux usually equal parts butter, melted until bubbly,and flour. You may want to experiment with a couple tablespoons to start.) let me know.

Posted to Bakery-Shoppe Digest V1 #415 by kenridgeacademy <kenridgeacademy@...> on Nov 24, 1997

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