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.
- 3 tablespoons butter
- 3⁄4 cup shredded carrot
- 1⁄2 cup diced celery
- 1 cup minced onion
- 1⁄2 cup shredded parsnip
- 2 tablespoons soft butter
- 1⁄4 cup flour
- 3 (10 3/4 ounce) cans beef broth
- 3 cups shredded extra-sharp cheddar cheese
- 2 cups half-and-half
- Place the 3 tablespoons butter in a large pot on the stove.
- Add the carrots, celery, onion, and parsnips.
- 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).
- Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
- Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
- Add the Cheddar cheese and stir till melted.
- Slowly add the half-and-half.
- Heat but DO NOT boil, stirring constantly about 3 minute.
- Ladle into bowls and enjoy!
The flavor was good, but the soup was water-thin. I would make it again, but I plan to thicken it when I do.
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.
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!