Chicken and Cheese Soup

An excellent mornay base, using less water in soup mix.

1 packet Continental chicken soup
1 cup grated carrot
1 cup finely sliced celery
3 Tbspn butter
1 onion, finely chopped
3 Tbspn plain flour
4 oz Kraft cheese grated

Method: Make up 1 packet of continental chicken soup as per directions, adding 1 cup grated carrot and 1 cup finely chopped celery. In another saucepan melt 3 Tbspn butter and fry 1 finely chopped onion until transparent. Add 3 Tbspn plain flour and stir well. Gradually add 500 ml. milk, add 4 oz grated Kraft cheese. Mix together with prepared soup. Serves approx. 8-10. Kept in the fridge a few days before using improves flavour.

Source: contributed by Margaret Dixon in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.6.