| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Soups, Cheese |
6 |
servings |
INGREDIENTS
| 2 |
|
Celery stalks; chopped |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Broccoli; chopped |
| 1/2 |
c |
Butter |
| 3 |
c |
Chicken broth |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Cheddar; shredded |
| 2 |
|
Carrots; diced |
| 1 |
c |
Cauliflower; chopped |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Flour |
| 1 |
tb |
Worcestershire sauce |
| 2 1/2 |
c |
Milk |
| 1/4 |
c |
Almonds; toasted, sliced |
INSTRUCTIONS
Sauté celery, carrots, onion, cauliflower, broccoli and garlic in but- ter
in a Dutch oven until crisp-tender; add flour, stirring until smooth. Cook
1 minute, stirring constantly. Gradually add chicken broth; cook over
medium heat, stirring constantly, until thickened and bubbly. Cover, re-
duce heat and simmer 20 minutes or until vegetables are tender. Add
Worcestershire, pepper, milk and cheese; stir occasionally. Garnish
individual servings with sliced almonds, and serve immediately. From:
Southern Living 1/1989.
from the Friendly-Freezer Mailing-list by "Libby" <foodfan@earthlink.net>
on Oct 31, 1999, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Nov
01, 1999
A Message from our Provider:
“Jesus: Because only the best will do”