Bacon-topped Cheese Soupmicrowave 6 slice bacon; chopped 1/2 cup celery; finely chopped 1/2 cup carrot; finely chopped 1/2 cup onion; finely chopped 1/2 cup green pepper; finely chopped 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cup half-and-half 1 cup milk 1 can clear chicken broth; 14 oz 2 cup cheddar cheese; shredded Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman. |
