Velvety Cheese Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Peas and pimiento add color to this rich-in-protein hot soup

Ingredients

  • ¼ c. butter
  • ¼ c. minced onion
  • ¼ c. flour
  • 1 tsp. salt
  • 4 c. milk
  • 1 c. grated process cheese (14 lb.)
  • ½ c. cooked green peas
  • ¼ c. diced pimiento

Method

  • Melt butter in saucepan. Add onion; cook until clear. Remove from heat. Blend in flour, salt and milk.
  • Cook until thick, stirring constantly. Add cheese, stirring until it melts. Add peas and pimiento.