- 1/2 cup shredded carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3 Tbsp. margarine
- 1/4 cup flour
- 1 cup milk
- 10-12 oz. chicken broth
- 1 1/2 cup Velveeta cheese, shredded
- 3/4 cup water
Cook water, carrots and celery. In small skillet, saute' onions in margarine until tender. To the onions, add slowly the flour and milk as for gravy; stirring briskly to keep smooth. In large saucepan, heat broth. Add veggies (do not drain) and onion sauce mixture. Add cheese and stir over low heat until melted.
By Robin from Washington, IA
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