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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I stole this one from our Episcopal Church's Cookbook. It's delicious inside a minature loaf of French bread (with the bread pulled from the middle to dip with) Ingredients:
1 cup finely chopped carrot |
1/2 cup finely chopped celery |
1/4 cup flour |
1/4 teaspoon salt |
1 1/2 cups shredded american cheese |
1/2 cup finely chopped onion |
2 tablespoons butter |
1 cup chicken broth |
2 cups light cream or 2 cups milk |
Directions:
1. Saute vegetables in butter until tender.
2. Stir in flour and salt.
3. Add broth.
4. Cook until thickened.
5. Stir in cream/milk and cheese over low heat until cheese melts.
6. DO NOT BOIL.
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