Cheesy Vegetable Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter, or marg.
3 tbsp: Flour, all-purpose
1/4 cup: Celery, chopped
3 cup: Broth, chicken
1/4 cup: Carrot, chopped
1/8 tsp: Pepper,
1/4 cup: Onion, chopped
8 ounce: Cheese, processed spread, jar
1/4 cup: Potatoes, diced
2 tbsp: Pimiento, diced
Directions:
Melt butter in a 2-quart saucepan over low heat; add celery, carrot,
onion, and potato. Cook over low heat, stirring occasionally, until
vegetables are crisp-tender (about 5 to 7 minutes).
Blend in flour, stirring constantly. Gradually stir in broth; cook
over medium heat, stirring constantly, until thickened and bubbly.
Add pepper; reduce heat, and simmer 10 minutes.
Add cheese and pimiento, if desired, stirring until cheese is melted.
Serve warm.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-27-95
Source from luhu.jp
onion, and potato. Cook over low heat, stirring occasionally, until
vegetables are crisp-tender (about 5 to 7 minutes).
Blend in flour, stirring constantly. Gradually stir in broth; cook
over medium heat, stirring constantly, until thickened and bubbly.
Add pepper; reduce heat, and simmer 10 minutes.
Add cheese and pimiento, if desired, stirring until cheese is melted.
Serve warm.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-27-95
Source from luhu.jp