Wednesday, August 26, 2009

Cheese Soup

Prep:  20 min. Cook:  30 min.

2 Carrots, shredded
1 Onion, chopped
1/2 head of celery, diced small
Large bunch of Broccoli
1/3 C. Chicken Bouillon, granulated
1 lb. Butter (not margarine), melted
2 C. Flour
16 oz. Velveeta Cheese
6 quarts Water, divided

Mix Butter with Flour and set aside.  Put vegetables in big pot and cover with 3 quarts of Water and cook until tender.  Add 3 more quarts of Water.  Bring to boil and add Chicken Bouillon.  Stir in FLour and Butter mixture.  Drop in Velveeta Cheese and stir until melted.  Simmer 1/2 hour or more, stirring often.

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