A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
New York Cheddar Cheese Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon butter
1/2 cup onion, chopped
1/2 cup carrots, peeled and thinly sliced
1/2 cup celery, diced
2 tablespoons green bell pepper, seeded and diced
1 1/2 tablespoon flour
4 cups chicken stock
2 tablespoons grated Parmesan cheese
1 1/2 cup shredded sharp Cheddar cheese
salt and pepper, to taste
1 can (12 ounce size) evaporated milk
grated apple (optional)
directions
Melt the butter in a stockpot or large saucepan over medium heat. Add the onions, carrots, celery, and green pepper. Cook, stirring, until the vegetables are softened.
Stir in the flour and stir constantly for 2-3 minutes. While stirring, slowly add the stock. Bring the liquid to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 20 minutes.
Add the cheeses, salt, and pepper and stir constantly until the cheese is melted. Stir in the evaporated milk. Let the soup heat through but do not let it boil.
Serve the soup hot with freshly grated apple on top.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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