Cream Of Cheese Soup
|Finely diced onion||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Chicken bouillon cubes||2|
|Milk||4 Cup (64 tbs), scalded|
|Diced cooked carrots||1⁄2 Cup (8 tbs)|
|Celery seed||1 Teaspoon|
|Diced cooked chicken||1 Cup (16 tbs)|
|Grated american cheese||1 1⁄2 Cup (24 tbs)|
|Minced parsley||2 Tablespoon|
Saute onion in butter in large saucepan until tender.
Blend in flour and Worcestershire sauce.
Dissolve bouillon cubes in milk; add to flour mixture gradually.
Simmer, stirring constantly, until thickened.
Add carrots, celery seed, chicken and cheese; simmer, stirring, until cheese is melted.
Add salt and pepper.
Pour into warm soup bowls; garnish with parsley.