Back© Copyright 1999 The Rising Stars Team
1/2 Cup / 125 mL (1 Stick)
Margarine or Butter
1/2 Cup / 125 mL Chopped Celery
1/2 Cup / 125 mL Chopped Onion
1/2 Cup / 125 mL Chopped Carrots
1/2 Cup / 125 mL Chopped Broccoli
2 Cups / 500 mL Water
2 teas. / 10 mL Watkins Chicken Soup Base
1/2 Cup / 125 mL Margarine or Butter
2/3 Cup / 160 mL All-Purpose Flour
2/3 Cup / 160 mL Watkins Cheese Soup Base
5 Cups / 1.25 liters Milk
To taste, Watkins Black Pepper
Heat 1/2 cup / 125 ml margarine in 4 quart / liter kettle over medium heat. Add vegetables and cook until tender. Add water and Chicken Soup Base and bring to a boil. Cover and cook on low heat for 10 minutes. Meanwhile, heat remaining margarine in 2 quart/liter pan. Stir in flour and Cheese Soup Base. Remove from heat and gradually stir in milk; cook over low heat until thickened. Do not boil. Add cheese mixture to vegetables; heat through. Adjust seasoning to taste with salt and Watkins Black Pepper. Makes 8 servings.
Nutritional Information
Per Serving:
Calories 340, Protein 8g, Carbohydrates 24g, Sodium 700mg, Fat
24g, Saturated Fat 7g, Cholesterol 24mg, Dietary Fiber 1g
by Karen Cook, Nebraska
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© Copyright 1999 The Rising Stars Team
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