Post by JJ Judkins on Mar 31, 2012 14:55:53 GMT -6
WISCONSIN CHEESE SOUP
( MS Sun-Herald)
2 tblsp butter
1/2 cup chopped onion
1/4 cup each diced carrots and celery
8 ounces sharp Cheddar cheese
Chopped parsley
1/4 cup flour
1/4 tsp baking soda
2 cups milk
1 (14 1/2-oz) can chicken broth
1 tsp crushed red pepper, optional
In a saucepan, melt butter; add onion, carrot and celery. Cook until
tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in
soda.
Gradually stir in milk and broth. Bring to a boil. Reduce heat and
simmer, stirring until mixture thickens slightly, 10 to 15 minutes. Add
cheese and red pepper; stir just until melted and well-blended. Garnish
with parsley. Makes about 4 1/2 cups.
( MS Sun-Herald)
2 tblsp butter
1/2 cup chopped onion
1/4 cup each diced carrots and celery
8 ounces sharp Cheddar cheese
Chopped parsley
1/4 cup flour
1/4 tsp baking soda
2 cups milk
1 (14 1/2-oz) can chicken broth
1 tsp crushed red pepper, optional
In a saucepan, melt butter; add onion, carrot and celery. Cook until
tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in
soda.
Gradually stir in milk and broth. Bring to a boil. Reduce heat and
simmer, stirring until mixture thickens slightly, 10 to 15 minutes. Add
cheese and red pepper; stir just until melted and well-blended. Garnish
with parsley. Makes about 4 1/2 cups.