Cream Of Blue Cheese Soup

• 6 cups chicken stock
• 1/2 cup finely grated carrot
• 1/4 cup finely chopped onion
• 1 tsp. salt
• 1/4 tsp. ground pepper
• 1/4 tsp. paprika
• 6 Tbsp. butter
• 1/3 cup flour
• 2 1/2 cups milk
• 2 cups grated Blue cheese
• 1 tsp. Worcestershire
• 1 or 2 dashes liquid hot-pepper seasoning

1. Bring chicken stock to a gentle boil. Add grated carrot and chopped onion, salt, and pepper: simmer gently for one hour. Add paprika and butter; simmer gently for 10 minutes. Meanwhile, blend flour and milk until smooth; stir into chicken stock and cook until smooth and thickened. Then add Blue cheese, Worcestershire, and liquid hot-pepper seasoning. Continue to simmer gently until well blended (about 15 minutes). Serve hot in small soup bowls.

chicken stock, carrot, onion, salt, ground pepper, paprika, butter, flour, milk, cheese, worcestershire, dashes liquid

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20036 (may not work)