Paula
A. Tomey-Allen
2 Cans
Carnation Evaporated Milk
½ of
32 oz. box of Velveeta Cheese, cubed
2 Cans
Water
½
Stick Butter, cubed
½ C.
Celery, chopped
½ C.
Carrots, chopped
½ C.
Onion, chopped or, 1 T. Dried Onion Flakes
1 tsp.
Dried Parsley Flakes
½
tsp. Paprika
2 tsp.
Chicken Bouillon Granules
2 T.
Flour or Cornstarch
½ C.
Water to dissolve and make a liquid paste (Use hot water with flour
and cold water with cornstarch) Add more if needed to make it smooth
consistency.
Shake
and then pour canned milk into quart pitcher and set aside.
Place
cubed cheese into microwave safe container. Will be VERY hot! Best to
use microwavable pitcher with handle and pouring spout. Add one can
of hot water. Cover and microwave on high for two minutes. Stir.
Alternate cooking and stirring in two minute intervals until cheese
is melted and blended. Set aside.
Melt
butter in non-stick deep kettle. Add chopped Celery, Carrots and
Onions. If you use Dried Onions, hold until later. Saute vegetables
and butter on low heat until almost tender, stirring constantly to
prevent sticking to bottom of pan.
Add
melted cheese mixture and all other ingredients except for flour or
cornstarch and water. Slowly stir together. Turn down heat to very
low simmer.
In
small bowl mix together flour or cornstarch and water. Slowly stir
into soup and stir until it thickens slightly.
Garnish
as you like with chives, popcorn, bacon bits, etc.
