Cheese Soup

Georgia Nolan, F.M.S.

  • 1 cup finely chopped cabbage
  • 1/4 cup finely chopped celery
  • 1/2 cup finely chopped onions
  • 1 3/4 cup chicken broth
  • 2 cup milk
  • 1/4 cup flour
  • Dash of paprika
  • 2 cups American cheese, shredded

In a medium saucepan, combine carrots, celery and onions. Add chicken broth. Heat to boiling. Reduce heat. Cover and simmer for 15 to 20 minutes.

In a medium bowl, combine milk, flour and paprika. Stir into broth mixture. Cook and stir until thickened and bubbly. Add cheese, stirring until melted.





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