Sunday, June 29, 2008

Cheddar Cheese Soup

2 to 3 carrots - grated
1 onion - chopped
7 ribs celery - chopped
1 large bunch broccoli
3 quarts water
1/2 cup chicken bullion
1 pound butter - melted (Do not substitute)
2 cups flour
1 16 oz. jar Cheese Whiz

Mix the flour and melted butter in a separate bowl, set aside.
In a large pot, cover vegetables with 3 quarts of water. Cook until tender over stove top. Add 2 more quarts of water. Bring to a boil. Add chicken bullion. Stir in the flour/butter paste. Add the Cheese Whiz. Simmer 15 minutes to 1 hour. Stir frequently because it sticks easily.

1 comment:

April J. said...

This sounds right up my alley!