| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Chopped onion |
| 1 1/4 |
c |
Butter or margarine |
| 1 1/4 |
c |
All-purpose flour |
| 1 1/4 |
c |
Cornstarch |
| 2 1/2 |
ts |
Paprika |
| 5 |
ts |
Salt |
| 2 1/2 |
ts |
Pepper |
| 5 |
qt |
Chicken broth |
| 5 |
qt |
Milk |
| 5 |
c |
Chopped carrots, cooked |
| 5 |
c |
Chopped celery, cooked |
| 10 |
c |
(2 1/2 pounds) shredded sharp cheddar cheese |
| 2 1/2 |
c |
Chopped fresh parsley |
INSTRUCTIONS
Here are some more "recipes for a large crowd" Again, from "Taste of Home"
In a large Dutch oven over medium heat, sauté onion in butter until tender.
Combine flour, cornstarch, paprika, salt and papper; stir into pan until a
smooth paste forms. Gradually add broth, stirring constantly. Bring to a
boil; cook and stir for 2 minutes or until thickened. Gradually add milk,
stirring constantly. Add carrots, celery and cheese. Cook and stir over
low heat until cheese is melted and soup is heated through. Add parsley
just before serving. Yield: 50 (1-cup) servings
Posted to EAT-L Digest 22 October 96
Date: Wed, 23 Oct 1996 11:51:23 -0400
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”