Mix in an 8-quart pan:
8 Cups Chicken Broth
4 Cups Half-and-Half
and set aside
In a 3- or 4-quart pan, saute:
2 Cups Onion, chopped
2 Cups Celery, chopped
1 Cup Carrots, grated
1/2 Cup Butter, melted
1 3/4 Cups Flour
2 teaspoons Dry Mustard
2 teaspoons Dried Oregano
2 teaspoons Dried Basil
1/4 teaspoon Garlic Powder
Set aside and cool slowly, then wire whip into the Broth mixture.
Add to the Broth and Vegetable mixture:
2 pounds Velveeta Cheese, cubed
and stir until melted.
1 11-oz can Beer -OR- 1-3/4 Cups Chicken Broth
8 to 10 Cups Chopped, cooked Chicken (the equivalent of 2 fryers)
and bring almost to a boil.
Serves 20, 6 quarts, (and freezes Very Well)
"For, lo, the winter is past,
the rain is over and gone.
The flowers appear on the earth;
the time of the singing of birds has come,
and the voice of the turtle-dove is heard in our land."
Song of Solomon 2: 11 & 12
I hope you're not tired of soup recipes yet. I don't make this but once a year--it is a bit labor-intensive, not to mention NOT low-calorie--but it is soooo good! This has been my family's traditional 'Christmas Eve' supper. This recipe is from my Grandma J.
Spring is showing up all over here--we're in full almond bloom right now. The peach blossoms are popping out, and my crab-apple will be in bloom in another few days. We've had some rain--no, it's not quite 'over and gone' yet--and I used it as an excuse to pick all my daffodils so the rain wouldn't hurt the blossoms.