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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Makes eating veggies yummy. Ingredients:
6 chicken bouillon cubes |
6 cups water |
1/2 onion, chopped |
3/4 cup celery, chopped |
3/4 cup carrot, chopped |
3/4 cup butter |
3/4 cup flour |
2 cups medium cheddar, grated |
Directions:
1. Dissolve chicken bouillon cubes in 6 cups of water.
2. Bring to a boil in large sauce pan.
3. Add onion, celery, and carrots to chicken broth.
4. Simmer until tender. About 15 minutes.
5. While veggies are simmering,melt butter on low to medium heat and add flour blending to a roux.
6. Remove from heat.
7. When vegetables are tender add the roux and blend well.
8. Add the cheese, stirring to melt.
9. Cook over medium heat until thickened.
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