Title: Cheddar Cheese Soup
Categories: Soups/stews, Cheese/eggs
Yield: 4 Servings

4 c Chicken broth
5 tb Butter
4 tb 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
Tabasco sauce
Bacon bits
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini