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Soups and Stews | |
| 1 sm. onion - chopped 2 ribs celery - chopped 2 cloves garlic minced/fine chopped 1/4 cup butter 1/4 cup all-purpose flour 1 3/4 cup milk 1 3/4 cup chicken broth 2 cups shredded, cooked chicken (rotisserie works well) 1 1/4 - 1 1/2 cup buffalo wing sauce - to taste (I use 1/2) 4 oz. process cheese food (Velveeta�) cubed or shredded cheddar 1/2 tsp. cayenne pepper 1/2 tsp. celery salt 1/2 tsp. garlic powder | |
| -In a 2-quart saucepan over medium-high heat, cook onions, garlic and celery in butter until tender. -Stir flour into pan; slowly whisk in milk and broth. -Stir in remaining ingredients except cheese and simmer over medium-low heat, stirring occasionally, if there is not enough liquid add equal ratio parts of the hot sauce/milk/stock and taste the seasoning (cayenne, celery salt/garlic), if needed add more in equal proportion. - stir in the cheese and melt - Serve soup and top with cilantro, green onions and gorgonzola and bread/chips on the side | |
Excellent | |
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