Cheese Vegetable Soup II Popular Recipes

Wednesday, August 23, 2017

Cheese Vegetable Soup II

"This is a cheese vegetable soup recipe that my sister's husband evolved that we've had in our family for pretty a while. It's in reality correct and freezes splendidly; one ice dice tray of soup emptied right into a freezer bag after which thawed is enough soup for 2 massive (or four small) bowls when served!"

Ingredients :

2 cups chopped carrots
2 cups chopped celery
2 cups chopped onion
2 cups fowl broth
1 cup margarine, softened
10 tablespoons cornstarch
1 gallon milk
4 pounds processed cheese food, cubed

Instructions :

Prep :	Cook : 20M	Ready in :

Place the carrots, celery, onions and chicken broth in a huge pot. Cook over medium excessive warmth until smooth, about 15 minutes. Mix the cornstarch with the butter until smooth and set apart.
In a separate pot warmness the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together till easy. Add this combination to the greens and retain to prepare dinner over medium heat. Slowly upload the cheese to the soup, stirring continuously, till cheese is melted. Serve warm or cold.

Notes :

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