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Categories:
carrot celery broccoli cauliflower green onion butter flour milk chicken stock cayenne pepper mustard salt
Viewed: 35 - Published at: 6 years agoIngredients
- 1 cup finely chopped carrot
- 1 cup celery
- 1 cup broccoli
- 1 cup cauliflower
- 1 cup and green onion (include the tops but keep them separate)
- 1/2 cup butter
- 1 cup flour
- 4 cups milk
- 4 cups chicken stock
- 1 (15 ounce) jar Cheez Whiz
- 1/4 teaspoon cayenne pepper
- 1 tablespoon prepared mustard
- salt and pepper
Method
- Boil vegetables in water for five to ten minutes or until crisp tender and drain.
- Saute onion whites in butter.
- Add flour and blend well.
- In separate pan, bring milk and broth to a boil.
- Slowly incorporate broth mixture with flour, blending well with a wisk.
- Add cheese, salt, pepper, and cayenne.
- Stir in mustard and boiled vegetables.
- Bring soup to a boil.
- Serve immediately.
