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Cheddar Chicken Soup
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1/3 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/2 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese
In a saucepan, saute carrot and onion in butter until tender. Stir in the soup,
water and Worcestershire sauce. Bring to a boil. Reduce heat; stir in cheese
until melted.
Yield: 2 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |