Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken broth 2 Sprigs parsley, chopped
5 tb Butter 2 To 3 oz ham, diced
4 tb Flour Tabasco sauce
2 Carrots, peeled and diced Bacon bits
4 Green onions, diced Salt pepper to taste
6 oz Grated cheddar cheese

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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