Onion Soup


  • 2 c. chopped sweet onions
  • 6 Tbsp. butter
  • 2 c. sliced mushrooms
  • 14 1/2 oz. can chicken broth
  • 2-3 tsp. chicken soup base
  • dash of pepper
  • 3 Tbsp. flour
  • 1 1/2 c. milk
  • 1/4-1/2 c. Velveeta cheese
  • parsley (opt)


In skillet, saute onions and mushrooms with 3 tablespoons of butter. Add broth, chicken base and pepper; boil. Remove from heat. In a saucepan, melt rest of butter, stir in flour until smooth and gradually add milk. Bring to boil for 1-2 minutes. Reduce heat; add cheese and onion mixture. Heat until cheese is melted. Garnish with cheddar cheese and parsley.