From "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally. Remove from heat. Blend in flour and cook 1 minute, stirring constantly. As soup can burn easily, cook over low heat or transfer to a double boiler at this point. Stir in broth, heating to a boil. Add cheese by handfuls, allowing each to melt before the next one is added. Add milk, salt and pepper. Heat until boiling. Serve with croutons or chopped parsley.
SERVES: 6 - 8
- 4 Tablespoons butter
- 1/4 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped carrots
- 5 Tablespoons all-purpose flour
- 3 (10-3/4 ounce) cans condensed chicken broth
- 3/4 pound sharp cheddar cheese, grated
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup croutons
- chopped parsley
TO PREPARE:
In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally. Remove from heat. Blend in flour and cook 1 minute, stirring constantly. As soup can burn easily, cook over low heat or transfer to a double boiler at this point. Stir in broth, heating to a boil. Add cheese by handfuls, allowing each to melt before the next one is added. Add milk, salt and pepper. Heat until boiling. Serve with croutons or chopped parsley.
SERVES: 6 - 8
