Recipes

1/2 cup each of chopped raw carrots, celery, onion, and green pepper

3 cups grated cheddar cheese (2/3 lb.)

5 T butter

4 T flour

2 cups milk

4 cups chicken broth

salt, pepper, and parsley, to taste

Melt butter, add veggies, and cook slowly for 5 minutes.Sprinkle flour over veggies and stir well. Add heated broth, and continue cooking over low heat until it boils and thickens slightly. Add grated cheese and stir until cheese melts. Gradually add cold milk and heat until scalding hot, but do not boil. Cook at least 10 minutes.Season and sprinkle with parsley when serving. For a more elegant soup,strain veggies before serving.

Makes 6-8 servings.

Drover's Inn's Recipe