Cheddar Cheese Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Chicken broth,
5 tbsp: Butter,
4 tbsp: Flour,
2: Carrots, peeled and diced
4: Green onions, diced
6 ounce: Grated cheddar cheese,
2 Sprigs: parsley, chopped
2: To 3 oz ham, diced
Tabasco sauce,
Bacon bits,
Salt & pepper to taste,
Directions:
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 Boders On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
Posted by Sallie Krebs. Courtesy of Fred Peters.
Source from luhu.jp
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 Boders On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
Posted by Sallie Krebs. Courtesy of Fred Peters.
Source from luhu.jp