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.

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

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