Friday, October 8, 2010

"Comfort" Cheese Soup

I love this time of year that starts calling for comfort food at dinner time. The warm soups. The fresh breads. The classics that have been cooked many times. The recipes that come straight from Mom's kitchen and remind you of when it was served to you!

Thought I'd share my family's cheese soup. The processed cheese and sticks of butter maybe equal the veggies pulled from the garden. Maybe. It's a great standby that screams Fall to me!

2 C. Carrots, diced small
2 Medium Onions, chopped
1/2 Pkg Frozen Green Peas
3 Sticks of Butter (no substitute)
1 1/2 C. Flour
3 Quarts Boiling Water
2 Tbls Chicken Bouillon
1 Jar (16 oz) Cheese Whiz

  1. Cook Vegetable in salted water, until tender.
  2. Set jar of CheezeWhiz in pan of boiling water to melt, or melt it slowly in the microwave.
  3. Heat butter in large saucepan, stir in lour and cook and stir until bubbly. Remove from heat.
  4. Add half of the boiling water to the roux (flour and butter mixture) and mix until well blended.
  5. Dissolve the bouillon in the remaining water. Add to other water/roux.
  6. Continue cooking until thick.
  7. Add melted cheese and vegetables.
  8. Season to taste.