This is SO GOOD! We made it thursday, and have been having leftovers...it's amazing!
4 cups cubed potatoes
2 cups diced carrots
2 cups chopped celery
1/2 cup minced onion
2 tsp salt
4 cups water
1 10-oz package frozen broccoli
3 tbsp chicken base
3 1/2 cups milk
1/2 cup margarine
1/2 cup flour
1 tbsp dry mustard
1 pound processed American cheese (slices)
Prepare potatoes, carrots, celery, and onions. Place in large soup pot and add salt and water. Cook till vegi's are tender about 20 minutes. Add broccoli, chicken base and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to soup and stir till thickened. Cut cheese into cubes and add to soup. Stir till cheese is melted. Keep hot, but do not boil, till ready to serve. makes 8-10 servings.
2 comments:
This was really good. Hayden loved it. She finished hers and came to help me with mine. Will make again.
Loved this recipe Janey... We didn't put the cheese in though and just sprinkled cheddar cheese on top. A heart-warming meal! Yummy with lion house rolls too.
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