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. See the full article in the January 1991 issue. |
EVENTS CALENDAR
Search events by region
Click the map above.
