Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
In another saucepan, melt the butter over medium heat. Add the flour and mustard and mix them into the butter to form a paste. Stir in the milk and steak sauce and blend until smooth. Stir in the cheese and continue stirring until the cheese is completely melted. Then add this mixture to the vegetables. Add the tomatoes and pepper and heat through; do not allow the soup to boil. Serve hot.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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