Cheese Soup

Submitted by Dani Jean

"I stole this one from our Episcopal Church's Cookbook. It's delicious inside a minature loaf of French bread (with the bread pulled from the middle to dip with)"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 cup finely chopped carrot
• 1⁄2 cup finely chopped celery
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1 1⁄2 cups shredded American cheese
• 1⁄2 cup finely chopped onion
• 2 tablespoons butter
• 1 cup chicken broth
• 2 cups light cream or 2 cups milk

directions

1. Saute vegetables in butter until tender.
2. Stir in flour and salt.
3. Add broth.
4. Cook until thickened.
5. Stir in cream/milk and cheese over low heat until cheese melts.
6. DO NOT BOIL.

Reviews

[*Parsley*]

I had carrots and celery leftover from a veggie tray, so this was a great way to use them up. This is perfect example of how simple, everyday ingredients can make a really yummy soup. The only thing I added was a bit of mustard powder. This is a good soup for kids and adults. Thanx!