| PLANTATION SOUP |
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Makes 4-6 servings3 tablespoons CRISCO Canola Oil 3 carrots, pared and chopped 3 stalks celery, chopped 1/2 cup chopped onion 3 tablespoons all-purpose flour 2 cans (14.5 ounces each) beef broth 2 cups milk 1/2 cup finely shredded Cheddar cheese In a large pot, heat Crisco Oil over medium-high heat. Add carrots, celery and onion; sauté until onion is soft. Stir in flour; cook for 2 minutes. Add beef broth; bring to a boil. Reduce heat to simmer; slowly pour in milk, stirring to combine. Simmer covered for about 20 minutes. When ready to serve, stir cheese into hot soup. |
