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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love this dish! I think I got it from the Canadian Living Magazine. Sometimes I add a 1/2 onion. Mushrooms would also be nice. Ingredients:
1 lb carrot |
3 stalks celery |
2 cups chicken broth |
3 tablespoons flour |
3 tablespoons butter |
1 1/2 cups milk |
2 teaspoons parmesan cheese |
1 pinch marjoram or 1 pinch thyme |
1 pinch nutmeg |
1 pinch pepper |
topping mix |
1/4 cup breadcrumbs |
3 tablespoons parmesan cheese |
Directions:
1. Cut vegetables into 2 inch strips.
2. Cook 15 min in chicken broth.
3. Melt butter in saucepan.
4. Take off heat and add flour.
5. Whisk in milk.
6. Return to heat and add vegetables and broth.
7. Simmer 20 minutes, skimming off any scum.
8. Add spices and 2 tsp parmesan cheese.
9. Top with topping.
10. Bake 350° for 1/2 hour.
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