Page 26 of Roux the Day

DURATION

1 hour

SERVING SIZE

8 people

INGREDIENTS

• 1 stick of butter

• 6 small onions (scallions) chopped

• 4 stalks celery, chopped

• 3 carrots, grated

• 48 ounces chicken broth

• 65 ounces of canned potato soup

• ½ lb Velveeta™ Mexican cheese

• ½ lb grated cheddar cheese

• ½ tsp parsley

• ⅛ tsp pepper

• 2 cups sour cream

METHOD

1. Melt 1 stick butter

2. Add scallions, celery, carrots; sauté until tender on low heat.

3. Add chicken broth, cover, and simmer for 45 minutes

4. Add potato soup, cheeses, parsley, and pepper

5. Bring to a boil (just)

6. Add sour cream.

DO NOT BOIL!! Stir constantly to avoid scorching the bottom of the pan.

PAWPAW’S CHICKEN & DUMPLINGS

”NOTHING SAYS HOME LIKE CHICKEN AND DUMPLINGS!

DURATION

45 min prep 2-3 hours cooking

SERVING SIZE

8 servings