CHEDDAR CHEESE SOUP
2005 Conference Cookbook
Ingredients:
4 Tbl.
Butter
½ cup
Carrots – diced
Green Peppers – diced
Onion – diced
Celery – diced
¼ cup
Potato Starch Flour
3 cups
Chicken Stock
12 oz.
Cheddar Cheese – shredded
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.
The Gluten-Free Gang of Central Ohio, GIG An LKDesign Co. project ©2009 P.O. Box 82601, Columbus, OH 43202-0601
