Cream of Port Wine Soup

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in medium stockpot, saute carrots and celery 3 to 5 minutes on medium heat.
  • Whisk in the flour and then the chicken stock.
  • Whisk to smooth consistency.
  • Stir in the milk.
  • Whisk in the cheese to melt thoroughly.
  • Add Worcestershire sauce and pepper.
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