| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Soups, Carnation |
30 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 12 |
oz |
Carrots; peeled and diced |
| 8 |
oz |
Celery; diced |
| 10 |
oz |
Onions; chopped |
| 4 |
lb |
Potatoes; peeled and cubes |
| 1 |
cn |
Chef-Mate Sharp Cheddar Cheese Sauce (#10 can) |
| 2 |
qt |
Chicken stock; hot |
| 3/4 |
ts |
White pepper |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Garlic powder |
| 1 |
tb |
Parsley flakes |
INSTRUCTIONS
1. Place vegetable oil in large stockpot. Add carrots, celery and onions.
Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine
remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
Heat to serving temperature. Simmer 10 minutes, stirring constantly to
prevent scorching. Serve.
Makes 30 one cup servings.
Source: Carnation Company
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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