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
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 1.3 2005/01/03 19:09:19 deaven Exp $
Ingredient list only (can be imported to MyFitnessPal)