duckie

Artichoke Cheddar Soup

Makes 12 servings

Ingredients:

1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
2 cups cheddar cheese, shredded
1 teaspoon freshly ground pepper
2 cans artichoke hearts (14 ounce each), drained, cut into 1/4 inch
dice
salt to taste

Preparation:

Sauté the onions, carrots and celery in the butter in a stockpot until
tender. Stir in the flour and cornstarch. Add the chicken broth and
milk.

Cook over medium heat until the mixture begins to boil and thicken,
stirring frequently. Reduce heat. Add the cheese and pepper. Simmer
until the cheese is melted, stirring frequently.

Stir in the artichoke hearts and salt to taste. Ladle the warm soup
into soup bowls.

duckie

Artichoke Cheddar Soup

Makes 12 servings

Ingredients:

1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
2 cups cheddar cheese, shredded
1 teaspoon freshly ground pepper
2 cans artichoke hearts (14 ounce each), drained, cut into 1/4 inch
dice
salt to taste

Preparation:

Sauté the onions, carrots and celery in the butter in a stockpot until
tender. Stir in the flour and cornstarch. Add the chicken broth and
milk.

Cook over medium heat until the mixture begins to boil and thicken,
stirring frequently. Reduce heat. Add the cheese and pepper. Simmer
until the cheese is melted, stirring frequently.

Stir in the artichoke hearts and salt to taste. Ladle the warm soup
into soup bowls.

duckie ®

Artichoke Cheddar Soup

Makes 12 servings

Ingredients:

1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
2 cups cheddar cheese, shredded
1 teaspoon freshly ground pepper
2 cans artichoke hearts (14 ounce each), drained, cut into 1/4 inch
dice
salt to taste

Preparation:

Sauté the onions, carrots and celery in the butter in a stockpot until
tender. Stir in the flour and cornstarch. Add the chicken broth and
milk.

Cook over medium heat until the mixture begins to boil and thicken,
stirring frequently. Reduce heat. Add the cheese and pepper. Simmer
until the cheese is melted, stirring frequently.

Stir in the artichoke hearts and salt to taste. Ladle the warm soup
into soup bowls.