Yield: 1 Servings
|½ cup||Minced onion|
|⅓ cup||Grated carrots|
|½ teaspoon||Dry mustard|
|½ pounds||Grated cheddar cheese; (2 cups)|
|3 cans||(10 3/4 oz.) chicken broth|
|1¼ cup||Half and half|
|1 can||(12 oz.) ale or beer|
This recipe comes from my "Byerly's Collection", recipe cards handed out at the Twin Cities premier upscale grocery store, and is billed as "an English recipe from Quebec".
Melt butter in large heavy saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in four, mustard, and paprika. Stir in cheese and 1 can broth until cheese is melted. Add remaining ingredients; simmer 30 minutes, stirring occasionally.
Makes 7 cups. Garnish bowls of soup with popcorn, minced chives, chopped parsley, or crumbled bacon.
Posted to bbq-digest by chef.paul.g@... on Dec 8, 1998, converted by MM_Buster v2.0l.