| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Soups/stews, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| 4 | c | Chicken broth |
| 5 | tb | Butter |
| 4 | tb | Flour |
| 2 | Carrots, peeled and diced | |
| 4 | Green onions, diced | |
| 6 | oz | Grated cheddar cheese |
| 2 | Sprigs parsley, chopped | |
| 2 | To 3 oz ham, diced | |
| Tabasco sauce | ||
| Bacon bits | ||
| Salt & pepper to taste |
INSTRUCTIONS
Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp 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 Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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