Source:

Lisa

Serves/Makes:3 Cups

Ingredients

• 2 cups (475 ml) thinly sliced yellow sweet onions
• 2 tbsp (30 ml) butter
• 1 14.5 oz (406 grm). can chicken broth
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup (60 ml) diced velveeta cubes (compressed in measuring cup
• 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) white sauce (below)
• 1-1/2 cups (350 ml) shredded cheddar cheese, for garnish
• Thick White Sauce:
• 3 Tbsp (45 ml). butter
• 3 Tbsp (45 ml). flour
• 1/4 tsp (1 ml). salt
• 1-1/2 cups (350 ml) whole milk

Preparation

• In 2 quarts (1900 ml) sauce pan place 2 tbsp (30 ml) butter and sliced onions.
• Cook at low to medium heat stirring frequently until soft and clear but not brown.
• Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat.
• Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
• Turn temperature to warm and let cook for additional 30 to 45 minutes.
• Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
• Thick White Sauce:
• In a 1 quart (950 ml) sauce pan melt butter and add flour,cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
• Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
• Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Comments

Notes: This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's when they are in season.