• 3/4 c. grated carrots
  • 3/4 c. finely chopped celery
  • 1 1/2 c. boiling water
  • 1/4 c. finely chopped onions
  • 1/4 c. butter
  • 1/2 c. flour
  • 2 1/2 c. milk
  • 2 1/2 c. chicken stock or bouillon
  • 11 oz. Velveeta cheese
  1. Simmer chopped carrots and celery in the boiling water until tender, about 15 minutes. Saute onion in butter until soft but not brown. Add flour and blend well.
  2. Place over hot water, add milk and chicken stock or bouillon and cook until thickened, stirring constantly. Add cheese and stir until blended. Add cooked vegetables and their cooking water and heat thoroughly.
  3. Serve topped with chopped parsley or watercress and accompanied with toasted bread sticks or crackers.
  4. Yield: 8 portions.
  5. I hope you enjoy it!
A local restaurant sells a wonderful soup they call Duchess Cheese Soup and shortly after joining the TOH BB I figured someone must have this recipe to share. Well, it took some searching, but one person did have it posted and so I had to try it. It was wonderful. Someone just asked me about it the other day and since it is now "soup season" I wanted to share it here. Originally Posted by: Melissa_IL on 8/2/2002 on the Taste of Home Bulletin Board