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This recipe from Southern Living is great served with A BLT with guacamole. Layer guacamole, tomato slices sprinkled with salt and pepper, bacon slices, and lettuce between whole grain bread slices.
Cheddar Cheese soup
1/4 cup butter
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 small onion, finely chopped
1/2 small green bell pepper, finely chopped
2 garlic cloves, minced 1/3 cup all-purpose flour
1 extra-large chicken bouillon cube
2 cups milk
1 (8-oz.) block sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper
1. Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.
2. Add shredded cheese and red pepper, stirring until well blended. Serve immediately.
Notes: I blended it just before serving, but I think the original method would be good as well.