Canadian Cheese Soup
1/4 c. butter or margarine 1/2 c. finely diced onions 1/2 c. finely diced carrots 1/2 c. finely diced celery 1/4 c. flour 1 1/2 T. cornstarch 4 c. chicken broth 4 c. milk 1/8 tsp. baking soda 1 c. processed American cheese, grated Salt and pepper to taste 2 T. finely chopped fresh parsley Melt the butter or margarine in a large pot. Add chopped vegetables and sauté over low heat until soft. Add flour and cornstarch and cook until mixture bubbles. Stir in broth and milk to make a smooth sauce. Add baking soda and cheese. Season with salt and pepper. Cook over low heat until cheese melts, then add parsley. Serves 8. From the January 1991 issue. |
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