 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska Ingredients:
1/4 cup chopped onion |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
2 cups 2% milk |
1 can (14-1/2 ounces) chicken or vegetable broth |
1/2 cup shredded carrot |
1/2 cup finely chopped celery |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3/4 cup shredded part-skim mozzarella cheese |
minced chives, optional |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.
2. Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Yield: 4 servings.
|
|