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Duchess soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Butter | | 1
| cup | Each finely chopped carrots- | | | And celery | | 1
| | Onion finely chopped | | 3/4
| cup | All purpose flour | | 4
| cup | Each milk & chicken stock | | 1
| lbs | Old cheddar cheese, cubed | | | Chopped fresh parsley |
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Procedures:
| 1 | In large saucepan, melt butter over medium heat; cook carrots, celery and onion, stirring often, for 5 minutes or until softened. | | 2 | Sprinkle with flour; stir until blended. | | 3 | Pour in milk and stock; bring to a boil, whisking often. | | 4 | Reduce heat to medium-low; cook, stirring for 10 to 15 minutes or until thickened. | | 5 | Stir in cheese until melted. | | 6 | Serve garnished with parsley. | | 7 | Makes 10 servings. |
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