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Chreese Soup



Boil carrot, celery, bell pepper and green onions in 2 cups of the water for 5 minutes. While veggies are boiling, place chreese, 1 cup of water and 1 tablespoon of oil into your food processor. Whirl until well combined then move to another bowl. Once veggies are cooked, place mixture into food processor. Process until a mucky goo is formed. Saute white onion in remaining oil. Add flour and blend well. Bring both the milk and chicken broth to a boil. Stir briskly into white onion mixture with a wire whisk. Add chreese, salt, pepper, and cayenne. Stir in mustard and the boiled vegetable goo. Bring to a soft boil and serve immediately.