Where there's a will, there's a wayMY RANGE HOOD IS FINALLY INSTALLED! This has been such an odessey, I am ecstatic. I bought the darn thing last July. I carefully researched hoods for a month. When I picked...
Hi, Elaine. You posted this recipe on February 21 and I made it today for lunch. It was very tasty and is a "keeper". By some small miracle, I had every ingredient needed (with the exception of the fresh parsley). Thanks again for posting.
Dora
Posted by Elaine to r.f.c. - 2-21-05 Bon Appˇbreast December 1995
Cheese & Potato Soup 2 tablespoons vegetables oil 1-2 cup chopped celery 1-2 cup chopped carrot 1-2 cup chopped onion 1-2 teaspoon dried thyme 3 tablespoons all purpose flour 2 cups canned low-salt chicken broth 2 cups milk 1 10- to 12-ounce russet potato, peeled, diced 1 cup packed shredded sharp cheddar cheese (about 4 ounces) 1-2 cup chopped ham Hot pepper sauce (such as Tabasco) Chopped fresh parsley Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sautˇ until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1-3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.
OT: MaybeHot and Sour Soup * 4 cups of Chicken Broth * 3 tablespoons Soy Sauce * 1-4 cup cooked shredded Chicken or Pork * 1-2 cup mushrooms, diced...
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