Tuesday, March 8, 2011

Cheese Soup

Cheese Soup



2 T. butter
1/2 cup chopped celery
2 T. plain flour
3 cups milk
3 cups peeled diced potatoes
1-1/2 cups frozen peas
1 can mackerel, drained and flaked
2 cups, cheddar cheese or filled cheese
dried dill weed (optional)

Melt butter, add celery and saute until tender. Stir in flour, and cook for a few minutes stirring constantly. Remove from heat.

Add milk, heat slowly, stirring constantly up to boil. Boil for one minute, Stirring constantly.

Stir in potatoes, peas and mackerel. Heat until vegetables are tender. Add cheese; stir in until melted. Garnish with dill weed

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