SOUP:
In a 2-quart saucepan, place 3 tablespoons of butter and sliced onions. Cook over low to medium heat, stirring frequently until the onions are soft and clear but not brown.
Add chicken broth, chicken bouillon cubes, salt, and pepper. Stir until fully heated through. Add the prepared white sauce and Velveeta cheese.
The white sauce will be thick since it was removed from the heat. Simmer over medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Reduce the temperature to warm and let it cook for an additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark Russian bread.
Cranberry Cornbread Casserole
An Ingenious Overnight Oven Cleaning Method
Savory Eggplant Rolls: A Flavorful Twist on a Classic Dish
Homemade pizza recipe
Lose Weight Quickly with This 7-Day Vegetable Stew: A Low-Calorie, Deliciously Satisfying Meal!
My Husband Didn’t Save Me Any Food for Dinner While I Was Feeding Our Newborn Son
Easter Egg Cake Pops
“I Want To Share My Life With Her”: Reeves Appreared In Public With His Gray-haired Bride!
Irresistible Crunch: Baked Garlic Parmesan Ranch Oyster Crackers Recipe
