Duchess Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Butter,
1 cup: Each finely chopped carrots-,
And celery,
1: Onion finely chopped,
3/4 cup: All purpose flour,
4 cup: Each milk & chicken stock,
1 lbs: Old cheddar cheese, cubed
Chopped fresh parsley,
Directions:
In large saucepan, melt butter over medium heat; cook carrots, celery
and onion, stirring often, for 5 minutes or until softened. Sprinkle
with flour; stir until blended. Pour in milk and stock; bring to a
boil, whisking often. Reduce heat to medium-low; cook, stirring for
10 to 15 minutes or until thickened. Stir in cheese until melted.
Serve garnished with parsley. Makes 10 servings. Source: Canadian
Living Magazine. Oct. 96 Issue Typed in MMF by Cindy Hartlin. Aug.
27, 1996.
Source from luhu.jp
and onion, stirring often, for 5 minutes or until softened. Sprinkle
with flour; stir until blended. Pour in milk and stock; bring to a
boil, whisking often. Reduce heat to medium-low; cook, stirring for
10 to 15 minutes or until thickened. Stir in cheese until melted.
Serve garnished with parsley. Makes 10 servings. Source: Canadian
Living Magazine. Oct. 96 Issue Typed in MMF by Cindy Hartlin. Aug.
27, 1996.
Source from luhu.jp