Chicken broth is the base for this vegetable cheese soup with milk.
INGREDIENTS (for 6 servings):
- 1/2 cup chopped celery
- 1/3 cup chopped carrot
- 3/4 cup water
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 1/3 cups chicken broth
- 1 3/4 cups shredded Cheddar cheese
PREPARATION:
In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.