Cream Of Cheese Soup Recipe
Ingredients
| Onion | 1/3 Cup (16 tbs), finley diced | |
| Butter | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Chicken bouillon cubes | 2 | |
| Milk | 4 Cup (16 tbs), scalded | |
| 1/2 c. diced cooked carrots | ||
| Celery seed | 1 Teaspoon | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| American Cheese | 1 1/2 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute onion in butter in large saucepan until tender.
Blend in flour and Worcestershire sauce.
Dissolve bouillon cubes in milk; add to flour mixture gradually.
Simmer, stirring constantly, until thickened.
Add carrots, celery seed, chicken and cheese; simmer, stirring, until cheese is melted.
Add salt and pepper.
Pour into warm soup bowls; garnish with parsley.
Blend in flour and Worcestershire sauce.
Dissolve bouillon cubes in milk; add to flour mixture gradually.
Simmer, stirring constantly, until thickened.
Add carrots, celery seed, chicken and cheese; simmer, stirring, until cheese is melted.
Add salt and pepper.
Pour into warm soup bowls; garnish with parsley.
Chef
