From "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.

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