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Houston Restaurant's Canadian Cheese Soup

Cooking Directions:
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1/2 cup margarine
1 cup carrots in 1/8" dice
1/2 cup celery in 1/8" dice
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese -- in small cubes
1 tablespoon finely-chopped fresh parsley
Diced tomatoes or diced jalapeño
chiles as garnish - (optional)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery
all at once and sauté until soft but not brown. Add flour and stir to
combine. Cook until mixture begins to turn a light-brown color.

Over medium-high heat, add the chicken broth a little at a time. Stir and
continue to cook and stir with a whisk until a thick base if formed. Add
half-and-half being careful not to let it boil. Add cheese, stirring
until melted.

Just before serving add parsley. Garnish with diced tomatoes and
jalapeños, if desired.

This recipe yields ?? servings.

© 2008
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