Salt
In a heavy saucepan, melt butter, cook onion, carrot, and celery for about
5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and
pepper; cook for 2 to 3 minutes.
Stir in chicken stock; simmer for about 20 minutes or until vegetables are
tender. If desired, puree until smooth in blender or food processor.
(Note: this is where the hand blender comes in REAL handy-- Grin!)
Add cream and milk or beer and bring almost to a boil. Add cheese; heat
until just melted, stirring constantly. Add Worcestershire and a little
salt.
Makes 6 servings.
Posted by Marge Clark. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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