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Duchess Soup

soups

1/3 cup butter
1 cup (each) finely chopped carrots; and
celery
1 onion; finely chopped
3/4 cup all purpose flour
4 cups (each) milk & chicken stock
1 pound old Cheddar cheese; cubed
chopped fresh parsley

In large saucepan, melt butter over medium heat; cook carrots, celery and onion, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir until blended. Pour in milk and stock; bring to a boil, whisking often. Reduce heat to medium-low; cook, stirring for 10 to 15 minutes or until thickened. Stir in cheese until melted. Serve garnished with parsley.

Contributor: Canadian Living Magazine

Yield: 10 servings

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