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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