A: 6T butter
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
B: 1/4C flour
C: 4C chicken stock
D: 10oz grated cheddar cheese
3/4C half-and-half
4T dry white wine
1t dry mustard
1. Saute (A) in soup pot until celery is translucent.
2. Add (B), stir to incorporate.
3. Add (C), bring to a boil, whisking constantly.
4. Simmer to reduce 20-30 minutes until thickened. Puree.
5. Add (D) and stir to incorporate over low heat.

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: cheese,v 1.4 2018/12/18 04:11:59 deaven Exp $