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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 8 |
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I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act piggy and ask for thirds, so I made it myself and guess what-I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them. Ingredients:
3 tablespoons butter |
3/4 cup shredded carrot |
1/2 cup diced celery |
1 cup minced onion |
1/2 cup shredded parsnip |
2 tablespoons soft butter |
1/4 cup flour |
3 (10 3/4 ounce) cans beef broth |
3 cups shredded extra-sharp cheddar cheese |
2 cups half-and-half |
Directions:
1. Place the 3 tablespoons butter in a large pot on the stove.
2. Add the carrots, celery, onion, and parsnips.
3. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
4. Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
5. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
6. Add the Cheddar cheese and stir till melted.
7. Slowly add the half-and-half.
8. Heat but DO NOT boil, stirring constantly about 3 minute.
9. Ladle into bowls and enjoy!
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