| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon; cooked and crumbled |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Carrot; chopped |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 1/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Half and half |
| 1 |
c |
Milk |
| 1 |
cn |
Clear chicken broth; 14.5 oz. |
| 2 |
c |
Sharp cheddar cheese; shredded |
INSTRUCTIONS
Remove bacon from drippings. Add vegetables to bacon drippings and cook
until tender. Blend in flour, salt and pepper; stir well. Gradually stir
in half-and-half, milk and chicken broth. Cover and cook until thickened
and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top
each serving with bacon.
Posted to MC-Recipe Digest V1 #200
Date: Thu, 15 Aug 1996 07:08:13 -0500
From: Jeanne <stein@netnitco.net>
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