| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Dutch |
Soups/stews, Poultry, Vegetables, Cheese/eggs |
2 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 1 1/2 |
c |
Diced potatoes |
| 1 |
c |
Diced celery |
| 1 |
c |
Diced carrots |
| 1/2 |
c |
Diced onions |
| 1/4 |
c |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 3 |
c |
Milk |
| 1 |
tb |
Soy sauce |
| 8 |
oz |
Processed cheese spread, cubed (1 loaf) |
| 2 |
c |
Chopped cooked chicken |
INSTRUCTIONS
Combine the broth and the vegetables in a large sauce pan. Cover and cook
over medium heat for 15 minutes or until the vegetables are tender.
Melt the butter in a Dutch oven over low heat. Add the flour, stirring
until smooth. Cook for 1 minute, stirring constantly. Gradually stir in
the milk and cook over medium heat, stirring constantly, until thickened
and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and
chicken. Cook until the cheese melts and the soup is thoroughly heated.
Makes 2 1/2 quarts.
{Mrs. William Yoder, Jr.; Montezuma, Georgia}
[Southern Living; January 1992]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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