Savory cheese soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"This delicious soup recipe was shared by a friend and instantly became a | ||
| Hit with my husband. Its big cheese flavor blends wonderfully with the | ||
| Flavor of the vegetables.\" Dee Falk | ||
| ¼ | cup | Chopped onion |
| 3 | tablespoons | Butter |
| ¼ | cup | Flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
| 2 | cups | Milk |
| 14½ | ounce | Can chicken broth |
| ½ | cup | Carrots, shredded |
| ½ | cup | Celery, finely chopped |
| 1½ | cup | (6 oz.) Cheddar cheese, shredded |
| ¾ | cup | Mozzarella cheese, shredded |
| Fresh or dried chives, optional | ||
Directions
In a large saucepan, saute onion in butter until tender. Add flour, salt, pepper, and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.
Meanwhile, bring chicken broth to a boil in a small saucepan. Add carrots and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses.
Cook and stir until melted (do not boil). Garnish with chives if desired. Serves: 4 From: "Taste of Home" Magazine, April/May 1995 Submitted By DEBBIE CARLSON On 04-14-95