4 cup chicken broth
5 tbsp butter
4 tbsp flour
2 carrots, peeled and diced
4 green onions, diced
6 oz grated cheddar cheese
2 sprigs parsley, chopped
2 to 3 oz ham, diced
1 tabasco sauce
1 bacon bits
1 salt & pepper to taste
A Recipe for
Cheddar Cheese Soup
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This Recipe for Cheddar Cheese Soup is one of thousands in the Recipes-to-go Cheese Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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If you enjoy this Cheddar Cheese Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Cheddar Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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Servings: 4
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions
until tender. Add to broth. Make white roux with 2 Tbsp butter and
4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1
drop tabasco sauce. Season to taste. Heat until cheese is melted.
Top with bacon bits when served.
Makes 4 8-ounce servings.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
Posted by Sallie Krebs. Courtesy of Fred Peters.
Serves: 4
Cheddar Cheese Soup Recipe brought to you by Recipes To-Go