Friday, March 11, 2016

Amish Velvety Cheese Soup (Lenten Friday)

Good for a Lenten Friday dinner served with a salad and some crusty bread.

1/4 cup butter
1/4 cup minced onion
1/4 cup all-purpose flour
4 cups milk
1 cup cheddar cheese (low-fat OK.)
2 cups fresh vegetables (corn, diced carrots and peas.)
Melt butter in saucepan, then add the onion and saute' until clear. 
Remove pan from heat. Add the flour, milk and salt to taste. Return pan to heat and cook
until thickened, stirring constantly. Add the cheese and stir until melted. Add the vegetables.
Let simmer for 30 minutes. Serve warm.
 (From: The Amish Cook Cookbook )

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