Hot pepper cheese soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Butter | ||
| 1 | Stalk celery; diced | |
| 1 | large | Onion; diced |
| 5 | Carrots; diced | |
| 5 | quarts | Chicken stock |
| 1 | pounds | Shredded hot pepper cheese |
| 1 | pint | Cream |
Directions
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