Cheddar Cheese Soup

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Ingredients

  • 1/3 cup carrots, finely chopped
  • 1/3 cup celery, finely chopped
  • 1 cup green onions, finely chopped
  • 2 cups water
  • 1 medium white onion, chopped
  • 1/2 cup butter
  • 1 cup flour
  • 4 cups milk
  • 4 cups chicken broth
  • 1 jar (15 oz) Kraft Cheese Whiz
  • salt to taste
  • pepper to taste
  • 1/4 tsp. cayenne pepper
  • 1 tbs. prepared mustard

Directions

Boil carrots, celery, and green onions in 2 cups of water for 5 minutes. Sauté white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir briskly into white onion mixture with a wire whisk. Add cheese, salt, pepper and cayenne. Stir in mustard and the boiled vegetables including the water in which they were cooked. Bring to a boil and serve immediately.



Serves 8
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