Friday, March 3, 2017

Creamy Vegetable Soup Weekend recipe

2 cups chicken broth
¼ cup diced carrot
¼ cup diced celery
¼ cup finely chopped onion
2 tsp Backyard Patch Soup and Salad Blend (or a combination of thyme and chives)
2 Tbls. Butter
¼ cup all-purpose flour
Dash salt
2 cups milk
1/2 cup cubed processed cheese (Velveeta)

In a small saucepan, bring broth to a boil.  Add carrot and celery; simmer, uncovered for 5 minutes or until tender.  In a large saucepan, sauté onion in butter until tender.  Stir in the flour and salt until blended.  Gradually add milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.  Stir in carrot mixture.  Remove from the heat; add cheese and stir until melted.  Serves 4.

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