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Cheddar Cheese Soup

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 c Chicken broth

    2. 5 tb Butter

    3. 4 tb Flour

    4. 2 Carrots, peeled and diced

    5. 4 Green onions, diced

    6. 6 oz Grated cheddar cheese

    7. 2 Sprigs parsley, chopped

    8. 2 To 

    9. 3 oz ham, diced Tabasco sauce Bacon bits Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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