Total Time
1hr 3mins
Prep 45 mins
Cook 18 mins

I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.

Ingredients Nutrition


  1. Place the 3 tablespoons butter in a large pot on the stove.
  2. Add the carrots, celery, onion, and parsnips.
  3. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
  4. Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
  5. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
  6. Add the Cheddar cheese and stir till melted.
  7. Slowly add the half-and-half.
  8. Heat but DO NOT boil, stirring constantly about 3 minute.
  9. Ladle into bowls and enjoy!


Most Helpful

The flavor was good, but the soup was water-thin. I would make it again, but I plan to thicken it when I do.

NutNip December 28, 2014

I made this today and it was a huge hit. Very tasty and perfect for a cold night. Thanks for sharing. This is a keeper that I'll make again and again.

Heather #2 February 27, 2008

This was very good soup that's quick and easy to prepare. I'm sure I'll make this again and perhaps add a couple of dashes of Tabasco to liven it up. Thanks for sharing this recipe Mimi!

Hey Jude November 09, 2004

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