| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Main dish, Stews |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Celery stalk; chopped |
| 1 |
|
Carrot; chopped |
| 2 |
ts |
Dry mustard |
| 1 1/2 |
c |
Canned chicken broth |
| 3/4 |
lb |
Potatoes; peel & dice |
| 1 |
tb |
Chopped fresh thyme or dried thyme |
| 1 |
lg |
Bay leaf |
| 3 |
c |
Corn kernels; fresh or frozen |
| 3 |
c |
Half and half or milk |
| 2 |
c |
Shredded sharp cheddar cheese |
| 1 |
|
Green onion; thinly sliced |
INSTRUCTIONS
Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add
the chopped onion, celery and carrot and saute until vegetables begin to
soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned
chicken broth, potatoes, bay leaf, and thyme. Bring mixture to a boil.
Reduce heat to low, cover saucepan and simmer until potaotes are almost
tender, about 10 minutes. Add the corn and half and half. return soup to a
simmer. Cover saucepan and cook until vegetables are tender, about 6
minutes. Reduce heat to very low and add the cheddar cheese to the soup,
mixing until cheese is just melted. Season soup to taste with salt and
pepper. Ladle soup into deep bowls, and garnish with remaining cheese and
green onion and serve.
From Bon Appetit; August 1991
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“How can a moral wrong be a civil right?”