09-28-2004, 01:31 PM
1 large potato, finely chopped
1 large onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup finely chopped celery
1 cup water
2 cups chicken stock
1 cup grated sharp cheddar cheese
1/2 cup half and half
2 tablespoons chopped parsley
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve garnished with chopped parsley.
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1 large onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup finely chopped celery
1 cup water
2 cups chicken stock
1 cup grated sharp cheddar cheese
1/2 cup half and half
2 tablespoons chopped parsley
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve garnished with chopped parsley.
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