Cheddar cheese soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth |
| 5 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 2 | Carrots, peeled and diced | |
| 4 | Green onions, diced | |
| 6 | ounces | Grated cheddar cheese |
| 2 | Sprigs parsley, chopped | |
| 2 | To 3 oz ham, diced | |
| Tabasco sauce | ||
| Bacon bits | ||
| Salt & pepper to taste | ||
Directions
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.