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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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My mom taught me this quick easy soup recipe that is perfect for a rainy day. It goes great with cornbread :) Ingredients:
2t margarine or butter |
1/4 c chopped carrots |
1/4 c chopped onion |
1/4 c chopped celrey |
1/4 c flour |
1 c chicken broth |
2 c milk |
1 c shredded american cheese |
Directions:
1. In a 2 quart saucepan, melt margarine over low heat
2. Add carrots, onion, and celery; cover and cook over low heat until vegetables are tender - about 10 min
3. Remove from heat and stir in flour
4. Add broth and mix well
5. Cook over medium heat until thickened and bubbly
6. Stir in milk and cheese; continue cooking over medium heat until cheese is mleted and soup is heated through, DO NOT BOIL
7. Serve hot
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