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Categories:
celery onions margarine flour water chicken pepper broccoli frozen hash brown potatoes milk Cheddar cheese
Viewed: 35 - Published at: 5 years agoIngredients
- 1 c. sliced celery
- 1 c. chopped onions
- 2 Tbsp. margarine
- 2/3 c. flour
- 4 c. water
- 6 chicken bouillon cubes
- 1/4 tsp. pepper
- 1 small bunch broccoli, cut in small flowerets and pieces
- 1 c. frozen hash brown potatoes
- 3 c. milk
- 2 1/2 c. shredded Cheddar cheese
Method
- In large soup pot cook celery and onions in margarine until tender.
- Stir in flour until smooth.
- Gradually add water, then bouillon, pepper and vegetables.
- Bring to a boil. Reduce heat. Cover and simmer 15 minutes.
- Add milk and cheese.
- Cook and stir until cheese melts and soup is hot (do not boil).
- Refrigerate leftovers.
- Yields 6 servings.
