Cheese Soup For Microwave
- 1 c. sliced carrots
- 1 small onion, chopped
- 6 Tbsp. butter or oleo
- 1/2 c. flour
- 1/2 tsp. dry mustard
- 2 Tbsp. instant chicken bouillon granules
- 4 c. milk
- 4 oz. processed cheese spread
- 2 c. shredded Cheddar cheese
- 1/4 c. beer or white wine (if desired)
- Combine carrots, onion and butter in 2-quart glass mixing bowl.
- Microwave (High) uncovered, 6 to 7 minutes, or until carrots are just tender.
- Blend in flour, mustard and bouillon; stir in milk.
- Microwave (High) uncovered, 14 to 16 minutes, or until mixture boils, stirring several times during the last half of cooking time.
- Crumble processed cheese and add to soup, along with Cheddar cheese.
- Stir until blended.
- Stir in wine or beer. Microwave (High) uncovered, 2 to 3 minutes, or until heated through.
- Makes about 5 servings.
carrots, onion, butter, flour, dry mustard, instant chicken, milk, processed cheese spread, cheddar cheese, white wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=850803 (may not work)