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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Number of Servings: 8 |
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Directions: Cut the carrots in thin slices.
Cut the Velveeta into small pieces.
In a large saucepan, cook carrots, onions and celery in butter or margarine until tender but not brown; blend in flour.
Add milks and chicken broth, cook and stir until thickened and bubbly.
Stir in tuna, Worcestershire sauce, and salt.
Heat through; add cheese and stir until cheese has melted.
Garnish with fresh chopped chives.
Yield: about 8 servings.
| Ingredients:
1/12 Ounce(s) salt
1/6 Ounce(s) worcestershire sauce
12 (2 cans) drained, tuna
32 Ounce(s) chicken broth
4 milk or 2 cups half & half
1/2 butter or margarine
163/625 Pound(s) flour
1 1/4 (2 ribs) celery
1 (2 medium) chopped, onions
2 (about 4 medium) carrots
2 (8 oz.) velveeta cheese |
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