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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Every time we have a church fellowship supper, people ask me to bring this soup. I don't mind making it over and over-it's so easy to prepare! I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through. Ingredients:
1/3 cup finely chopped carrots |
1/3 cup finely chopped celery |
1 cup thinly sliced green onions |
2 cups water |
1 medium onion, chopped |
3/4 cup butter, cubed |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
4 cups milk |
4 cups chicken broth |
1 jar (15 ounces) process cheese sauce |
1/8 teaspoon cayenne pepper |
salt and pepper to taste |
1 tablespoon prepared mustard |
Directions:
1. Combine carrots, celery and green onion in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil. Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and pepper if desired, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste. Yield: 12 servings.
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