Cheddar Cheese Soupsoups/stews 4 cup chicken broth 5 tablespoon butter 4 tablespoon flour 2 carrots, peeled and diced 4 green onions, diced 6 oz grated cheddar cheese 2 sprigs parsley, chopped 2 to 3 oz ham, diced 1 tabasco sauce 1 bacon bits 1 salt & pepper to taste Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served. Makes 4 8-ounce servings. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters. |
