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- A tasty, hearty soup! (Even if we're not from Wisconsin!)
- Winter Wonders'
- 1 Carrot, diced
- 2 cups (475 ml) raw Potatoes, diced
- 3/4 cup (175 ml) onion, minced
- 1/2 cup (125 ml) celery, diced
- 1 tsp (5 ml). salt
- 2-1/2 cups (600 ml) boiling water
- 1 cup (225 ml) canned tomatoes, chopped
- 1/2 tsp (2 ml). dry mustard
- 1 cup (225 ml) chicken broth
- 1/2 cup (125 ml) half & half
- 8 oz (224 grm). beer
- 1 tbsp (15 ml). Worchestershire Sauce
- 1/2 tsp (2 ml). Tobasco
- 8 oz (224 grm). sharp cheddar cheese, shredded
- 3 tbsp (45 ml). butter
- 1/4 cup (60 ml) flour
- Combine first five ingredients in large pot, add boiling water to cover and simmer 20min. till tender.
- All water will be absorbed.
- In another pan, melt butter and add flour to make a roux.
- Cook,stirring constantly for 2 minutes.
- Add dry mustard, chicken broth, half & half, beer, Worcestershire, Tobasco.
- Cook, stirring constantly till it thickens.
- Add cheese and stir till it melts and is blended.
- Combine in the big pot and heat thoroughly, stirring constantly.
- Oops, Add the Tomatoes in with the Cheese!!
- This recipe goes way back in our family. It's one of the first 'Cold-Weather"
meals I prepare in October. Hope you enjoy!
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