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Soup: Duchess Soup




Source of Recipe


Jeanette Brey, Allentown


List of Ingredients




1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 1/2 cups water (just enough to cover vegetables)
1 onion, finely chopped
2 Tbsps. butter
2 Tbsps. flour
2 cups milk
1 cup chicken stock
1/2 lb. American cheese, diced
1/2 lb. sharp cheddar, diced



Recipe



Simmer the vegetables in boiling water until tender. Saute the onion in butter until tender, do not brown. Add flour and blend well. Add milk and chicken stock. Add the cooked vegetables and the water they were cooked in. Add the diced cheese and let it melt. Serve immediately.