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CHEDDAR CHEESE SOUP

2005 Conference Cookbook

Ingredients:

4 Tbl.

Butter

cup

Carrots diced

cup

Green Peppers diced

cup

Onion diced

cup

Celery diced

cup

Potato Starch Flour

3 cups

Chicken Stock

12 oz.

Cheddar Cheese shredded

3 cups

Milk

1 cup

Cream

 

Salt and Pepper to taste

Directions:

1.       Melt butter in double boiler, add veggies and braise until tender but not brown.

2.       Blend in flour, cook stirring for 1 minute.

3.       Add stock and cook until thickened.

4.       Add cheese and stir until melted.

5.       Add milk and cream. Season to taste.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209