Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | \"This delicious soup recipe was shared by a friend and instantly became a |
\N \N | Hit with my husband. Its big cheese flavor blends wonderfully with the |
\N \N | 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 |
\N \N | Fresh or dried chives, optional |
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