| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Milwaukee j, G b packers, Soups and s |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
( 3/4 stick) butter |
| 6 |
tb |
Flour |
| 1 |
qt |
Whole milk |
| 2 |
c |
Grated American cheese |
| 1/4 |
c |
( 1/2 stick) butter |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Diced green pepper |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced carrots |
| 2 |
c |
Chicken stock |
|
|
Salt and pepper to taste |
|
|
Hot pepper sauce to taste |
| 6 |
|
Whole green onions for garnish; (optional) |
|
|
Fresh minced parsley for garnish; (optional) |
INSTRUCTIONS
Melt 6 tablespoons butter in large pot or Dutch oven. Stir in 6 tablespoons
flour. Cook over medium heat, stirring constantly, to make blond (light
brown) roux. This will take about 5 minutes. Gradually stir in milk. Add
cheese and remove from heat; cover to keep warm.
In another pot over medium heat, melt butter. Add celery, green pepper,
onion and carrots. Saute until soft. Add 2 cups chicken stock. Blend cheese
mixture into stock mixture, gradually at first. Season with salt and hot
pepper sauce to taste. Do not boil. Garnish each serving with whole green
onion and minced parsley, if desired. Makes 6 to 8 servings.
Recipe by: Milwaukee Journal Sentinel
Posted to MC-Recipe Digest V1 #1006 by Dianne Larson Ward
<dianne@olynet.com> on Jan 12, 1998
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