8 ounces margarine
8 ounces chopped onions
4 ounces all-purpose flour
2 ounces cornstarch
1 teaspoon paprika
2 tablespoons salt
1 teaspoon white pepper
1 gallon milk
1 1/2 gallons Chicken Stock
1 pound carrots, finely diced
12 ounces celery, finely diced
1 pound sharp cheddar cheese, shredded
1/2 cup chopped fresh parsley
Servings: 50 / Yield: 3 gallons
1. Sauté onion in margarine until lightly browned.
2. Add flour and cornstarch. Blend. Cook for 5 minutes.
3. Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened.
4. Cook carrots and celery until tender but slightly crisp. Add to soup.
5. Add cheese and stir until melted.
6. Garnish with chopped parsley.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Vegetable base and water may be substituted for Chicken Stock.
8 ounces chopped onions
4 ounces all-purpose flour
2 ounces cornstarch
1 teaspoon paprika
2 tablespoons salt
1 teaspoon white pepper
1 gallon milk
1 1/2 gallons Chicken Stock
1 pound carrots, finely diced
12 ounces celery, finely diced
1 pound sharp cheddar cheese, shredded
1/2 cup chopped fresh parsley
Servings: 50 / Yield: 3 gallons
1. Sauté onion in margarine until lightly browned.
2. Add flour and cornstarch. Blend. Cook for 5 minutes.
3. Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened.
4. Cook carrots and celery until tender but slightly crisp. Add to soup.
5. Add cheese and stir until melted.
6. Garnish with chopped parsley.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Vegetable base and water may be substituted for Chicken Stock.
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