Ingredients:
4 Tablespoons butter
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
5 Tablespoons all-purpose flour
3 (10-3/4 ounce) cans condensed chicken broth
3/4 pound sharp cheddar cheese, grated
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup croutons
chopped parsley
Procedure:
1. In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally.
2. Remove from heat.
3. Blend in flour and cook 1 minute, stirring constantly.
4. As soup can burn easily, cook over low heat or transfer to a double boiler at this point.
5. Stir in broth, heating to a boil.
6. Add cheese by handfuls, allowing each to melt before the next one is added.
7. Add milk, salt and pepper.
8. Heat until boiling.
9. Serve with croutons or chopped parsley.
Serves eight people.
