Preparation:
Combine chicken consomme, green pepper, onion, celery and pepper in saucepan. Heat to a boil, reduce heat and simmer 20 minutes. Meanwhile make a roux by melting margarine in a skillet over medium-high heat. Stir in flour and cornstarch; blend until smooth. Cook butter, flour and cornstarch mixture, stirring frequently, until mixture is golden. Add roux to the saucepan and whisk until smooth; cook, stirring with whisk, until soup is thickened. Blend in milk and cheese. Simmer, stirring constantly, until cheese is fully melted and smooth. |
