Bacon-topped Cheese Soup Recipe
Yield: 9 CupsRecipe by luhu.jp
Ingredients:
6 slice: Bacon, chopped
1/2 cup: Celery, finely chopped
1/2 cup: Carrot, finely chopped
1/2 cup: Onion, finely chopped
1/2 cup: Green pepper, finely chopped
1/3 cup: All-purpose flour,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 cup: Half-and-half,
1 cup: Milk,
1 can: Clear chicken broth, 14 oz
2 cup: Cheddar cheese, shredded
Directions:
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir
in half-and-half, milk, and chicken broth. Cover and microwave at
HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2
minute intervals. Add cheese, stirring until melted. Cover and
microwave at MEDIUM 2 minutes. Top each serving with bacon.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir
in half-and-half, milk, and chicken broth. Cover and microwave at
HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2
minute intervals. Add cheese, stirring until melted. Cover and
microwave at MEDIUM 2 minutes. Top each serving with bacon.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
Tags
Microwave