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Cheese Soup Favorite

No recipe image available.A sherried cheddar cheese soup with bits of grated carrot, chopped celery, onion, green bell pepper and green olives, topped with crisp crumbled bacon.

Recipe Ingredients:

5 strips of bacon, cooked crisp
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
4 cups chicken broth
3 cups shredded cheddar cheese
2 cups milk
2 tablespoons cooking sherry
1 cup chopped green olives
1 ounce pimiento, chopped
1/4 teaspoon ground black pepper

Cooking Directions:

  1. Cook strips of bacon in a kettle until crisp; remove and crumble. Drain the kettle then add grated carrot, chopped celery, finely chopped onion, and chopped green bell pepper. Cook over low heat for 3 minutes, or until tender but not browned. Add flour and cook for 1 minute, stirring constantly.
  2. Gradually add chicken broth, stirring constantly. Bring to a boil over medium heat, reduce the heat, and simmer for 8 minutes, or until thickened. Add shredded cheddar cheese, milk, sherry, chopped green olives, chopped pimientos, and pepper. Cook over medium heat until heated through.
  3. Serve sprinkled with the reserved bacon.

Makes 6 servings.