~ Houston's canadian cheese soup Recipe ~

LANGE (MDTR71A)
     1/2   c            margarine
   1       c            Carrots -- 1/8" cube
     1/2   c            Celery -- 1/8" cube
   3       c            chicken broth
   3       c            Half-and-half
   2       lb           Velveeta cheese -- sm cubes
   1       tb           Fresh parsley -- chop fine
                        Diced tomatoes -- or
                        Diced jalapeno chiles as --
                        Garnish (opt)

  Melt the margarine in a Dutch oven. Add the carrots,
  onions and celery all at once and saute until soft but
  not brown. Add flour and stir to combine. Cook until
  mixture begins to turn a light-brown color. Over
  medium high heat, add the chicken broth a little at a
  time. Stir and continue to cook and stir with a whisk
  until a thick base if formed. Add half and half being
  careful not to let it boil. Add cheese, stirring until
  melted. Just  before serving add parsley. Garnish with
  diced tomatoes and jalapenos, if desired.
  Source:Houston's Restaurant
  
  Recipe By     :