Ingredients:
1/3 cup carrots finely chopped
1/3 cup finely chopped celery J cup finely chopped green onion J medium chopped white onion
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken broth J (15-oz.) jar Kraft cheese whiz
salt and pepper to taste
1 T. prepared mustard;., tsp. cayenne pepper
Instructions:
Boil carrots, celery and green onions in 2 cups water for 5 minutes (this I do in microwave). Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir briskly into white onion mixture with wire whisk. Add cheese, salt. pepper and cayenne. Stir in mustard and boiled vegetables. Bring to a boil and St!rve. Serves 8.
Notes:
Jf I could tell you how many times I have made this soup I would be in heaven for sure! It is a favorite of all who taste it Thanks to all of you who requested this original recipe from the Deli for your own collection. Tbsp. soup is popular that I serve it before the meal as an appetizer, in cups, to guests just sitting around the living room.
Servings Yield:
Serves 8
Leave a Reply