3 tb Butter
1/2 c Celery; fine dice
1/2 c Onion; diced
1/4 c Carrots; fine dice
2 tb Fresh parsley; minced
1/4 c + 2 tb A-P flour
3 c Chicken broth
2 c Milk
1/3 c Half & Half
1/2 lb KRAFT Velveeta; in small
- cubes
1/2 lb Sharp Cheddar; shredded
1/2 ts Worcestershire sauce
10 oz Chopped broccoli, thawed,
- squeezed dry
Salt
Melt butter in a 3 qt saucepan. Add celery, onion,
carrots and parsley; saute until vegetables are tender.
Stir in flour, cook about one minute; do not brown the
flour.
Gradually add chicken broth, milk, and half and half.
Use a wire whip to stir while mixture comes just to the
boiling point. Stir in Velveeta cheese, Cheddar cheese,
Worcestershire sauce, drained broccoli, and salt to
taste. Remove from heat.
Makes 8 cups.
Recipe: Chili's Restaurant based in Dallas
Uncle Dirty Dave's Kitchen
MMMMM
... I don't drink because I want to know when I'm having a good time.
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