Processed cheese spread
gives this cheese soup an extra creamy texture.
Cream
of Cheese Soup
- 1/2 cup grated carrot
- 3/4 cup chopped celery
- 2 cups chicken broth
3 tablespoons butter
- 2 tablespoons minced onion
1/3 cup all-purpose flour
2 cups milk
1/2 pound processed cheese spread, diced
- In a large saucepan over
medium low heat add grated carrots, chopped celery and chicken
broth, simmer for 10 minutes, or until the vegetables are tender.
Set aside.
- In a large stockpot over
medium heat saute onion in butter, add flour, stirring well.
Cook for 1 minute, stirring constantly. Gradually add milk and
chicken broth mixture. Continue cooking, stirring constantly,
until thickened and bubbly. Remove from heat and stir in processed
cheese spread; stirring until the cheese melts.
Makes 4 servings.
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