Cheese Soup
Author: Layna Gee, West Valley
Ingredients
Yield: 4 servings
1 cup carrots, diced
1 cup celery, diced
3 chicken bouillon cubes
2 cups milk
4 tablespoons flour
1/4 cup butter or margarine
1 cup grated cheese (any kind)
Directions
In saucepan, barely cover vegetables with water, cook until tender. Add chicken bouillon cubes, dissolve. Set aside. Over medium heat, melt butter, add flour and milk. Cook until thick. Add cheese and stir until smooth. Combine vegetable mixture with cheese mixture. Serve hot in bread bowl or with hot rolls.
Each serving contains 325 calories, 23 g fat, 16.5 g carbohydrate, 1052 mg sodium, 39 mg cholesterol.
Recipes
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