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Instructions |
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Cook onion, celery and pepper until tender in 2
tbsp. butter.
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Add beef and chicken stock and simmer.
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Add beef and cheeses. Stir until cheese melts. Cover
and simmer 1/2 hours.
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Make a paste of 2 tbsp flour and 1 pint half and
half cream. Top with rye croutons.
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Originally Submitted
9/8/2013
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