| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Soup | 6 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 2 | c | Half and Half |
| 8 | oz | Sharp Cheddar cheese; grated |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Salt |
| 6 | tb | Butter |
| 3/4 | c | Flour |
| 6 | oz | Dry white wine |
| 6 | tb | Chopped walnuts |
INSTRUCTIONS
In top of a double boiler, heat milk, Half and Half and cheese until cheese is melted. Stir well. Add Worcestershire sauce and salt. In another pan, melt butter, stir in flour and cook until smooth. Stir well, add flour-butter mixture to cheese mixture and simmer 2 to 3 minutes until well blended. Add wine, simmer 10 minutes. Pour into serving bowls and sprinkle 1 Tablespoon of walnuts over each serving. Yield: 6 servings. ROBERT M. EUBANKS From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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