| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
English |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Minced onion |
| 1/3 |
c |
Grated carrots |
| 1/4 |
|
Flour |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Paprika |
| 1/2 |
lb |
Grated cheddar cheese; (2 cups) |
| 3 |
cn |
(10 3/4 oz.) chicken broth |
| 1 1/4 |
c |
Half and half |
| 1 |
cn |
(12 oz.) ale or beer |
INSTRUCTIONS
This recipe comes from my "Byerly's Collection", recipe cards handed out at
the Twin Cities premier upscale grocery store, and is billed as "an English
recipe from Quebec".
Melt butter in large heavy saucepan. Add onion and carrot, cover and cook
over low heat about 5 minutes. Blend in four, mustard, and paprika. Stir in
cheese and 1 can broth until cheese is melted. Add remaining ingredients;
simmer 30 minutes, stirring occasionally.
Makes 7 cups. Garnish bowls of soup with popcorn, minced chives, chopped
parsley, or crumbled bacon.
Posted to bbq-digest by chef.paul.g@altavista.net on Dec 8, 1998, converted
by MM_Buster v2.0l.
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