| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| Butter | ||
| 1 | Stalk celery; diced | |
| 1 | lg | Onion; diced |
| 5 | Carrots; diced | |
| 5 | qt | Chicken stock |
| 1 | lb | Shredded hot pepper cheese |
| 1 | pt | Cream |
INSTRUCTIONS
Sauté vegetables in butter until soft. Add chicken broth. Thicken with roux (flour and butter). Add cheese and cream. Salt and pepper to taste. (note: this recipe did not specify the amount of roux usually equal parts butter, melted until bubbly,and flour. You may want to experiment with a couple tablespoons to start.) let me know. Posted to Bakery-Shoppe Digest V1 #415 by kenridgeacademy <kenridgeacademy@MCI2000.com> on Nov 24, 1997
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