Duchess Soup Recipe

• 1/2 c. grated carrots
• 1/2 c. celery, finely minced
• 3 cubes chicken bouillon
• 2 c. water
• 1/4 c. onions, finely minced
• 1 stick (1/4 lb.) butter
• 3/4 c. flour
• 1 quart. whole lowfat milk
• 1 quart. chicken stock (2 - 13 3/4 ounce. cans broth is ok)
• 3/4 pound American cheese, diced

1. In small saucepan simmer carrots, celery and bouillon in water till tender, about 15 min.
2. In large pot saute/fry onion in butter till soft, but not brown.
3. Add in flour and blend well.
4. Simmer and stir for 1 minute.
5. Add in lowfat milk and chicken stock and cook till thickened, stirring constantly.
6. Add in cheese, stir till blended.
7. Finally add in the cooked vegetables and their cooking water and heat thoroughly.
8. M-m-m good.

carrots, celery, chicken bouillon, water, onions, butter, flour, milk, chicken, american cheese

Taken from cookeatshare.com/recipes/duchess-soup-54555 (may not work)