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| 2 Tasse | water |
| 1/3 Tasse | Each: finely chopped; carrots and celery |
| 1 Tasse | green onions finely chopped |
| 1/2 Tasse | butter |
| 1 | Medium-size white onion; chopped |
| 4 Tasse | milk |
| 4 Tasse | chicken broth |
| 1 | Jar Pasteurized process cheese spread; (such as Cheez Whiz) (15-ounce) |
| | Salt and Ground Black Pepper to taste |
| 1/4 Teelöffel | Catenne pepper |
| 1 Esslöffel | mustard prepared |
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This was a very popular soup at the former Gallagher's restaurants in Houston.
Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain.
Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings.
Jan 21, 9
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