Wisconsin Cheddar Cheese Soup

• 6 Tbsp. butter or margarine
• 1/2 c. finely chopped celery
• 1/2 c. grated carrot
• 1/2 c. finely chopped onion
• 1/2 c. flour
• 2 1/2 c. chicken broth
• 1 1/2 c. grated Cheddar cheese
• 1 c. milk
• 1 c. half and half or use all milk
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/2 tsp. red pepper
• 1 to 2 Tbsp. chopped, fresh parsley
• 8 slices bacon, diced and fried

1. Melt butter in a large saucepan; saute celery, carrot and onion until tender.
2. Add flour and blend well.
3. Add chicken broth and cook until thickened.
4. Add cheese; stir until melted.
5. Stir in half and half and milk (for thicker soup, reduce half and half by 1/2 cup).
6. Add seasonings and bacon.
7. Heat, but do not boil, and serve.
8. Serves 4 to 6.

butter, celery, grated carrot, onion, flour, chicken broth, cheddar cheese, milk, milk, dry mustard, salt, red pepper, parsley, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056218 (may not work)