Thursday, October 9, 2008

Cheese Soup

It's time to break out the soup recipes...

From Better Homes & Garden’s Cookbook

½ C chopped carrot
½ C sliced celery
½ C chopped red bell pepper
¼ C thinly sliced green onions
1 C water
3 C milk
1/3 C flour
½ tsp instant chicken bouillon granules
¼ tsp pepper
1 ½ C (6 oz) shredded sharp cheddar cheese
1 ½ C (6 oz) shredded American cheese

Add veggies and water to saucepan, cover and cook for 5 minutes. Do not drain. Combine 1 C milk with flour in small bowl. Add with remaining 2 C milk to pan along with seasonings. Heat until thickened and add cheese. Heat until melted and serve. Yields 5 ½ C.

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