Duchess SoupThis is a recipe I've wanted to re-create for a long time, but of course, in my own way. Creamy and cheesy, this soup is great. Ingredients: Veggies: 1 cup chopped onion (about 1 medium) 1 cup chopped celery 1 cup chopped carrot oil to sautee the veggies salt pepper Soup: 1/4 cup flour 1/4 cup margarine or butter 1 can chicken broth 2 cups hot water 2 cups milk (skim is fine) 8 ounces of cheese, cubed or shredded ( I use Velveeta because I like it "sweet") salt and pepper as desired Directions: 1.Sautee the veggies in a skillet, adding some salt and pepper 2. Melt margarine in a soup pot 3. Add flour and stir with whisk until flour begins to cook. Lower heat to avoid burning. (this is a roux) 4. Add chicken broth. Reduce heat and stir with whisk often until mixture begins to thicken, then bubble. 5. Add the water. 6. When that gets hot, add the milk. 7. Add the sauteed veggies into the soup. 8. When the mixture is about to come to a boil, add the cheese and bring back to near-boil. 9. Reduce heat to the lowest possible setting and let it simmer for about 20 to 40 minutes. ( So far I've done this covered.) Stir occasionally. Once you reduce the heat to a simmer, baby-sit the mixture so it doesn't catch on the bottom. I think some folks might like to puree this mixture to make it all one consistency, but I left the vegetables chunky, and I loved it! |