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  Double Cheese Soup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 143
Ingredients:
3 tbsp Butter (45mL)
1/4 cup Onion, minced (50mL)
1/4 cup Carrot, fine grate (50mL)
1/4 cup All purpose flour (50mL)
1 tbsp Chicken bouillon (15mL)
1/2 tsp Paprika (2mL)
1/2 tsp Dry mustard (2mL)
2 cup Milk (500mL)
1 3/4 cup Water (425mL)
1 1/2 cup Mozzarella cheese (375mL)
1/2 cup Parmesan cheese (125mL)
Instructions:
Melt butter in medium saucepan. Saut onion and carrot until tender.
Blend in flour, bouillon mix, paprika and dry mustard.

Gradually stir in milk and water. Cook and stir over medium heat until
mixture boils and thickens. Remove from heat.

Add mozzarella and Parmesan cheeses; stir until melted.

Makes 5 cups (1.25L)

Source: Dairy Bureau of Canada Submitted By "PAUL A. MEADOWS"
On 10 AUG 1995 123606 -0600
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