Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Carrot Soup

3 tb Margarine
6 Carots; peeled and sliced
2 md Onions; finely chopped
1 c Celery; chopped
1/4 c Flour, all-purpose
2 tb Cornstarch
2 qt Chicken broth
1/4 ts Salt
1/4 ts Pepper
1/2 c Process cheese spread; diced

Melt margarine in a large Dutch oven; add carrots, onions, and celery. Saute until onion is tender.

Stir flour and cornstarch into vegetable mixture; cook over low heat 1 minute, stirring constantly. Gradually stir in chicken broth, salt, and pepper. Simmer over medium heat about 8 minutes or until the carrots are crisp-tender, stirring occasionally.

Reduce heat to low; add cheese to soup, stirring until melted.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.