Cheese/Pepper Soup

Name: Cheese/Pepper Soup
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

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.