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Ingredients (view qty in metric system instead) White Sauce: 3 tbsp. butter 3 tbsp. all purpose flour 1/4 tsp. salt 1 1/2 cups whole milk Soup: 2 cups thinly sliced yellow onions 2 tbsp. butter 14 to 15 ounce can chicken broth 1/4 tsp. salt 1/4 tsp. pepper 2 chicken bouillon cubes 1/4 cup diced velveeta cheese shredded cheddar cheese Directions For White Sauce: Melt butter in a medium saucepan. Add flour and cook, stirring, until mixture thickens and pulls away from sides of pan. Gradually add milk. Cook, stirring, until smooth. For Soup: Combine onions and butter in a large saucepan. Cook over medium heat, stirring frequently, until onions are softened but not browned. Add broth, bouillon, salt and pepper. Cook, stirring, until heated through. Stir in prepared white sauce and Velveeta. Simmer over medium-low heat until cheese is melted and soup is smooth, stirring constantly. Simmer 30 minutes. To Serve: Divide soup between 4 bowls. Sprinkle shredded cheddar cheese over top. Serve with slices of warm dark Russian bread. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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