Ham And Cheese Soup
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground mustard||1 Tablespoon|
|Chopped fully cooked ham||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Processed american cheese||3⁄4 Pound, cubed|
In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until the vegetables are crisp-tender.
Stir in flour, mustard and pepper.
Add ham; cook for 1 minute, stirring constantly.
Gradually add broth and milk; bring to a boil over medium heat.
Cook and stir for 2 minutes or until slightly thickened.
Stir in cheese; reduce heat.
Cook and stir until cheese is melted (do not boil).
Garnish servings with popcorn if desired.