| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Wisconsin | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Chopped onion |
| 1/4 | c | Each diced carrots and celery |
| 8 | oz | Sharp Cheddar cheese |
| Chopped parsley | ||
| 1/4 | c | Flour |
| 1/4 | ts | Baking soda |
| 2 | c | Milk |
| 1 | cn | (14 1/2-oz) chicken broth |
| 1 | ts | Crushed red pepper; optional |
INSTRUCTIONS
(Biloxi MS Sun-Herald) In a saucepan, melt butter; add onion, carrot and celery. Cook until tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in soda. Gradually stir in milk and broth. Bring to a boil. Reduce heat aned simmer, stirring until mixture thickens slightly, 10 to 15 minutes. Add cheese and red pepper; stir just until melted and well-blended. Garnish with parsley. Makes about 4 1/2 cups. Posted to recipelu-digest Volume 01 Number 283 by vergie1@juno.com (Vergie A Ewing) on Nov 21, 1997
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