Title: Wisconsin Cheese Soup
Categories: None
Yield: 1 Servings

2 tb Butter
1/2 c Chopped onion
1/4 c Each diced carrots and
-celery
8 oz Sharp Cheddar cheese
Chopped parsley
1/4 c Flour
1/4 ts Baking soda
2 c Milk
1 cn (14 1/2-oz) chicken broth
1 ts Crushed red pepper; optional

(Biloxi MS Sun-Herald)

In a saucepan, melt butter; add onion, carrot and celery. Cook until
tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in
soda.

Gradually stir in milk and broth. Bring to a boil. Reduce heat aned simmer,
stirring until mixture thickens slightly, 10 to 15 minutes. Add cheese and
red pepper; stir just until melted and well-blended. Garnish with parsley.
Makes about 4 1/2 cups.

Posted to recipelu-digest Volume 01 Number 283 by vergie1@juno.com (Vergie
A Ewing) on Nov 21, 1997