| 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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