| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Mrs. g |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Onions; thinly sliced |
| 1/2 |
c |
Margarine |
| 1/4 |
c |
Flour |
| 2 |
c |
Chicken broth |
| 2 |
c |
Milk |
| 1 3/4 |
c |
Mozzarella cheese shreded (6-8 oz) |
|
|
Salt & pepper; to taste |
|
|
Croutons; optional |
INSTRUCTIONS
COUNTRY WOMAN 01/93
In a large kettle, saute onions in margarine over low heat until
tender and transparent, about 20-30 minutes. Blend in flour. Gradually add
broth and milk; cook and stir over medium heat until bubbly. Cook and stir
for 1 minute more; reduce heat to low. Add mozzarella cheese and stir
constantly until melted (do not boil). Season to taste with salt and
pepper. Serve with croutons if desired. Yield: 6 servings (about 1 1/2
qts.) A recipe of Sharon Berthelote of Sunburst, Montana.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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