| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 1/3 | c | Each: finely chopped; carrots and celery |
| 1 | c | Finely chopped green onions |
| 1/2 | c | Butter |
| 1 | Medium-size white onion; chopped | |
| 4 | c | Milk |
| 4 | c | Chicken broth |
| 1 | Jar Pasteurized process cheese spread; (such as Cheez Whiz) (15-ounce) | |
| Salt and Ground Black Pepper to taste | ||
| 1/4 | ts | Catenne pepper |
| 1 | tb | Prepared mustard |
INSTRUCTIONS
This was a very popular soup at the former Gallagher's restaurants in Houston. Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain. Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings. Source: Houston Chronicle Posted to recipelu-digest Volume 01 Number 570 by [email protected] on Jan 21, 9
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