Ingredients:
- 1/3 c. carrots, grated
- 1/3 c. celery, chopped
- 2 tbsp. onion, chopped
- 3 tbsp. butter
- 1/4 c. flour
- 2 c. milk
- 1 (14 oz.) can chicken broth
- 1 1/4 c. cheese, shredded
Instructions:
Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.
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