| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Carrots |
| 1/4 | c | Onions |
| 1/2 | c | Margarine or butter |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1/3 | c | Flour |
| 1 | pt | Milk |
| 1 | cn | Cream of Cheddar soup |
| 1 | qt | Chicken stock |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Lawry's seasoning salt |
| 1 | ts | MSG (optional) |
INSTRUCTIONS
Chop carrots and onions extra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a roux with the remaining butter and flour. Bring milk to a boil and thicken with the roux; add the cream of Cheddar "soup", chicken stock, and seasonings. Stir and simmer until hot. this should yield approximately 2 quarts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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