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Cheddar Cheese Soup
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Soups, Cheese, Desserts



  • 4 cups (950 ml) chicken broth
  • 5 tbsp (70 ml) butter
  • 4 tbsp (60 ml) flour
  • 2 carrots, peeled and diced
  • 4 green onions, diced
  • 6 oz (168 grm) grated cheddar cheese
  • 2 sprigs parsley, chopped
  • 2 3 oz (84 grm) ham, diced
  • Tabasco sauce
  • bacon bits
  • salt to taste
  • pepper to taste
  • Heat chicken stock.
  • Melt 3 tbsp (45 ml) butter; saute carrots and onions until tender. Add to broth.
  • Make white roux with 2 tbsp (30 ml) butter and 4 tbsp (60 ml) 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 Bode`r's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

Posted by Allie Krebs, Courtesy of Fred Peters.

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