| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Soups, Cake mix |
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 |
tb |
Fresh parsley; chop fine |
|
|
Diced tomatoes; or |
|
|
Diced jalapeno chilies as; garnish (opt) |
INSTRUCTIONS
LANGE (MDTR71A
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>
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”