| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Wisconsin | Seattle tim, Soups & ste | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Canola oil |
| 1 | c | Finely chopped onion |
| 3/4 | c | Finely chopped celery |
| 3/4 | c | Finely chopped carrot |
| 2 | cn | (14 1/2-ounce) chicken broth plus enough, divided |
| Water to equal 4 cups | ||
| 1/4 | c | Flour |
| 3/4 | c | Half-and-half or whipping cream |
| 3 | c | Grated medium cheddar cheese |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Salt |
| Freshly ground black pepper to taste |
INSTRUCTIONS
1. In a medium pot, heat the butter and oil over medium heat. Add the onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook an additional 5 minutes. 2. Stir in the flour and cook 1 minute. (The mixture will be very thick.) 3. Add the remaining broth slowly, stirring to smooth out the flour. Bring to a boil. Reduce the heat and simmer 15 minutes, stirring often. 4. Remove the pan from the heat and stir in the half-and-half, grated cheese, Worcestershire, salt and pepper. Place back on low heat for 5 minutes until the cheese has melted. Hold on low heat. Recipe by: Seattle Times, 1/22/97 Posted to MC-Recipe Digest V1 #861 by MsRooby <msrooby@blarg.net> on Oct 23, 1997
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