Every time we have a church fellowship supper, people ask me to bring this soup. I don't mind making it over and over-it's so easy to prepare! I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.
12 ServingsPrep/Total Time: 25 min.
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped celery
- 1 cup thinly sliced green onions
- 2 cups water
- 1 medium onion, chopped
- 3/4 cup butter, cubed
- 1 cup plus 2 tablespoons all-purpose flour
- 4 cups milk
- 4 cups chicken broth
- 1 jar (15 ounces) process cheese sauce
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon prepared mustard
- Combine carrots, celery and green onion in water; cook until tender.
- Set aside. Saute onion in butter until limp; stir in the flour and
- blend well. Do not brown. Combine milk and broth; bring to boil.
- Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and
- pepper if desired, and mustard. Slowly stir in vegetables and water
- they were cooked in. Bring just to a boil; serve immediately. Add
- cayenne gradually to taste. Yield: 12 servings.