| 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 jecraig@lan-inc.com on
Jan 21, 9
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””