Recipe - Green And Gold Cheese Soup

6 tablespoon ( Three fourths stick) butter
6 tablespoon Flour
1 qt Whole milk
2 cup Grated American cheese
One fourth cup ( One half stick) butter
One half cup Diced celery
One half cup Diced green pepper
One half cup Diced onion
One half cup Diced carrots
2 cup Chicken stock
Salt and pepper to taste
Hot pepper sauce to taste
6 Whole green onions for
garnish; (optional)
Fresh minced parsley for
garnish; (optional)

Melt 6 tablespoons butter in large pot or Dutch oven. Stir in 6 tablespoons
flour. Cook over medium heat, stirring constantly, to make blond (light
brown) roux. This will take about 5 minutes. Gradually stir in milk. Add
cheese and remove from heat; cover to keep warm.

In another pot over medium heat, melt butter. Add celery, green pepper,
onion and carrots. Saute until soft. Add 2 cups chicken stock. Blend cheese
mixture into stock mixture, gradually at first. Season with salt and hot
pepper sauce to taste. Do not boil. Garnish each serving with whole green
onion and minced parsley, if desired. Makes 6 to 8 servings.
Recipe by: Milwaukee Journal Sentinel

Posted to MCRecipe Digest V1 #1006 by Dianne Larson Ward
dianne@olynet.com on Jan 12, 1998