Menu
1/2 C. carrots
1 1/2 tsp. salt
1 C. broccoli florets
1/4 tsp. pepper
2-3 Tbsp. butter
1/2 tsp. garlic powder
2 Tbsp. all-purpose flour
1/2 tsp. basil
4 C. milk
8 oz. shredded cheddar cheese
4 C. vegetable stock
1 Tbsp. parsley
1 sm. onion
2 Tbsp. Clabber Girl Corn Starch
1/2 C. celery
1/4 tsp. paprika
Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute vegetables all together in 2-3 Tbsp. of butter until lightly browned.
Add flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.
Add corn starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted, serve immediately.
1/2 C. carrots
1 1/2 tsp. salt
1 C. broccoli florets
1/4 tsp. pepper
2-3 Tbsp. butter
1/2 tsp. garlic powder
2 Tbsp. all-purpose flour
1/2 tsp. basil
4 C. milk
8 oz. shredded cheddar cheese
4 C. vegetable stock
1 Tbsp. parsley
1 sm. onion
2 Tbsp. Clabber Girl Corn Starch
1/2 C. celery
1/4 tsp. paprika
Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute vegetables all together in 2-3 Tbsp. of butter until lightly browned.
Add flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.
Add corn starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted, serve immediately.