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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