| 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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