Wednesday, November 5, 2008

Cheddar Cheese Soup from Tonnie Draper


2 C. diced potatoes
1/2 C. chopped onion
1 C. sliced carrots
1 C. sliced celery
2 C. water

1/4 C. butter
1/2 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
2 C. milk
3 C. cheese, grated
3 chicken boullion cubes

Cook vegetables together until well done (in the 2 C. of water). Pour off some of the liquid and set aside. Add remaining ingredients to vegetable and heat through until cheese is melted. Add reserved liquid to desired thickness.

This recipe came from a cousin of mine long ago. It has been a family favorite.

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