Monday, April 27, 2015

Wisconsin Cheese Soup recipe

Dah berhari2 sejak jumpa resepi sup keju winconsin kat commonsensehome.com ni teringin nak makan...tapi sebab bahan2 tak cukup tertangguh juga beberapa lama.

Buatnya senang jer....rasanya pulak saya suker...saya suker....sup ni sesuai di makan dengan french bread atau isi dalam bread bowl......makan dengan pasta pun sedap....

Resepi roti perancis ni boleh klik kat link ini. Untuk bread bowl boleh juga juga resepi yang sama.


Wisconsin Cheese Soup recipe

INGREDIENTS
5 tablespoons butter
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham (saya guna freshly chopped chicken breast)
1/2 cup all-purpose flour
2 tablespoons cornstarch (look forGMO free
4 cups chicken broth – homemade chicken broth is great if you have it (saya letak air biasa jer - takde stok air rebusan ayam)
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups shredded sharp Cheddar cheese (saya guna brand bega.....kat msia ni susah nak cari light, medium, strong cheddar nih - sepesen jer)
salt to taste
ground black pepper to taste


DIRECTIONS

1. In a large heavy bottomed kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until quite thick. Add milk, paprika, cayenne, and mustard.
3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.


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