Title: Cheddar Cheese Soup
Categories: Soup Cheese
Yield: 4 Servings

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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