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Monterey Jack Cheese Soup
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
1 cup | chicken broth |
1 large | tomato, peeled, seeded and diced |
1/2 cup | finely chopped inion |
2 tablespoons | chopped green chiles |
1 | garlic clove, minced |
2 tablespoons | butter |
2 tablespoons | all-purpose flour |
Salt and pepper to toastmaster | |
3 cups | milk, divided |
1 1/2 cups | shredded Monterey jack cheese |
-In a 3 quart saucepan, combine the broth, tomato, onion, chiles, and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside.
-In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in 1 1/2 cups of milk. Bring to a boil; cook and stir for 1 minute or until thickened.
-Slowly stir into vegetble mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.
Yield: 5 Servings.
Recipe uploaded with Shop'NCook for iPhone.
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