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Abigail's Cheese SoupReport Violation
Other InfoCourse: Soups
Cuisine: North American
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
1/4 cup finely chopped celery
2 tablespoons butter
1 cup chicken broth
1/4 teaspoon salt
1/4 cup flour
2 cups light cream or milk (I use whole milk)
1-1/2 cups American cheese
In a covered saucepan sauté carrots, onions and celery over low heat until tender.
Stir in flour until the veggies and flour make a thick paste.
Add chicken broth and salt. Cook and stir until thick and bubbly.
Stir in cream or milk and cheese. On low heat cook until cheese melts and soup is heated thoroughly. Do not bring to a boil