| 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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