| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Cake mix, Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1 |
c |
Carrots, 1/8" cube |
| 1/2 |
c |
Celery, 1/8" cube |
| 3 |
c |
Chicken broth |
| 3 |
c |
Half-and-half |
| 2 |
lb |
Velveeta cheese, sm. cubes |
| 1 |
T |
Fresh parsley, chop fine |
|
|
Diced tomatoes, or |
|
|
Diced jalapeno chilies as |
|
|
garnish opt |
INSTRUCTIONS
Melt the margarine in a Dutch oven. Add the carrots, onions and celery
all at once and sauté until soft but not brown. Add flour and stir to
combine. Cook until mixture begins to turn a light-brown color. Over
medium high heat, add the chicken broth a little at a time. Stir and
continue to cook and stir with a whisk until a thick base if formed.
Add half and half being careful not to let it boil. Add cheese,
stirring until melted. Just before serving add parsley. Garnish with
diced tomatoes and jalapenos, if desired. Source: Houston's Restaurant
Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:52:28
-0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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