Cheese Soup

Makes 6 servings.

Ingredients:

  • 1/4 c. butter
  • 1 c. carrots, cut in 1/4" slices
  • 1/2 c. celery, cut in 1/4" dice
  • 1/3 c. onions, chopped
  • 1/3 c. flour
  • 1 1/2 c. whole milk
  • 1-1/2 c. water
  • 2 tsp. chicken base
  • 1/4 tsp. paprika
  • Dash white pepper
  • Dash nutmeg
  • 1-1/4 c. (5 oz.) American cheese, shredded
  • 1 Tbsp. parsley, chopped

Instructions:

Melt butter; sauté carrots, celery and onions until tender. Gradually add flour; stir with heavy whip until smooth, but not browned, approximately 10 minutes. Gradually add milk and water to vegetable mixture, stirring constantly until smooth and thickened. Add chicken base and spices; stir to combine. Remove from heat; stir in cheese and parsley.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.