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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a perfect soup for the fall and winter. It is always the first thing to go! Ingredients:
3 (14 1/2 ounce) cans chicken broth |
3 teaspoons chicken bouillon |
1/4 cup cooking sherry |
1 cup diced onion |
1 cup diced celery |
1 cup diced carrot |
1 cup margarine |
1 cup flour |
3 ounces cubed velveeta cheese |
1 cup shredded cheddar cheese |
Directions:
1. Cook vegetables in small amount of water until almost done. In large pot, combine broth, bouillon and sherry. Bring to a warm stage. Make roux by melting margarine and mix with flour. Should be paste consistency. Add roux slowly to broth mixture and stir well to blend. Keep at warm stage, not to hot or boiling as not to ruin the roux. Add undrained cooked vegetables, then add cheeses, stirring constantly. Cook for 15 to 20 minutes stirring as needed to avoid burning or sticking to bottom of pan.
2. OPTIONAL: I have added broccoli, cauliflower, and diced ham instead of other veggies. Very Good! If soup is too thick, add milk. If too salty, cut back on bullion and velveeta.
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