Thursday, March 5, 2009

BRAT-CHEESE SOUP

1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.