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Recipe by: vincien
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See below ingredients and instructions of the recipe
2 tb (25 mL) Butter 1 pn Nutmeg
1/4 c (50 mL) Onion, finely 1 pn Pepper
-chopped 3 c (750 mL) Chicken Stock
1/4 c (50 mL) Carrot, finely 1 1/2 c (375 mL) Light Cream
-chopped 1 c (250 mL) Milk or Beer
1/4 c (50 mL) Celery, finely 1 1/2 c (375 mL) Cheddar Cheese,
-chopped -shredded
2 tb (25 mL) Flour 1 ds Worcestershire Sauce
1/4 ts (1 mL) Dry Mustard
Salt
In a heavy saucepan, melt butter, cook onion, carrot, and celery for
about 5 minutes or until tender; do not brown. Stir in flour,
mustard, nutmeg and pepper; cook for 2 to 3 minutes.
Stir in chicken stock; simmer for about 20 minutes or until
vegetables are tender. If desired, puree until smooth in blender or
food processor. (Note: this is where the hand blender comes in REAL
handy-- Grin!)
Add cream and milk or beer and bring almost to a boil. Add cheese;
heat until just melted, stirring constantly. Add Worcestershire and
a little salt.
Makes 6 servings.
Posted by Marge Clark. Courtesy of Fred Peters.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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