Mary & Martha's Kitchen Recipe

Category	Cheese
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Cheddar Cheese Soup Recipe 4 c Chicken broth 5 tb Butter 4 tb 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 Tabasco sauce Bacon bits Salt & pepper to taste 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.

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<h1>Cheddar Cheese Soup</h1> <h2>Recipe</h2><p> <P>4 c Chicken broth <P>5 tb Butter <P>4 tb Flour <P>2 Carrots, peeled and diced <P>4 Green onions, diced <P>6 oz Grated cheddar cheese <P>2 Sprigs parsley, chopped <P>2 To 3 oz ham, diced <P>Tabasco sauce Bacon bits Salt & pepper to taste 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. <div><a href='http://www.maryandmarthaskitchen.com/Cheddar_Cheese_Soup/29484/' title='Cheddar Cheese Soup Recipe'>Cheddar Cheese Soup Recipe</a></div>

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