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Down-Home Cheddar Cheese Soup

Serves: 9
Total Calories: 359

Ingredients

1 cup margarine, divided
1/2 cup each: finely chopped celery, green bell pepper, onion, carrot, cauliflower
1 tablespoon granulated chicken bouillon, or 2 cubes
2 cups water
2/3 cup all-purpose flour
4 cups milk
1/2 pound sharp cheddar cheese, shredded

Directions:

Heat 1/2 cup margarine over medium heat. Add vegetables; cook until tender, stirring often. Add chicken bouillon and water; heat to boiling. Cover; cook over low heat 10 minutes. Meanwhile, heat remaining 1/2 cup margarine in saucepan. Stir in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring often, until thickened, but do not boil. Stir in cheese till fully blended. Stir cheese mixture into vegetables and chicken broth mixture.

Nutritional Facts:

Serves: 9
Total Calories: 359
Calories from Fat: 173

This Down-Home Cheddar Cheese Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


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