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    Bacon-topped cheese soup


    Source of Recipe


    Southern Living Magazine, October, 1980.

    Recipe Introduction


    Yield: 9 Cups

    List of Ingredients




    6 sl Bacon; chopped
    ½ c Celery; finely chopped
    ½ c Carrot; finely chopped
    ½ c Onion; finely chopped
    ½ c Green pepper; finely chopped
    ? c All-purpose flour
    ½ ts Salt
    ¼ ts Pepper
    2 c Half-and-half
    1 c Milk
    1 cn Clear chicken broth; 14 oz
    2 c Cheddar cheese; shredded

    Recipe



    Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.

    Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.

 

 

 


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