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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

  10. Tabasco sauce

  11. Bacon bits

  12. 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.

  2. Makes 4 8-ounce servings.

  3. Source: Favorite Recipes from Boder’s On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

  4. Posted by Sallie Krebs. Courtesy of Fred Peters.

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