Uncle Ed'S Favorite Cheese Soup

• 5 slices bacon
• 1/2 c. grated carrot
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1/2 c. finely chopped green pepper
• 1/4 c. all-purpose flour
• 4 c. chicken or beef broth
• 3 c. shredded sharp process cheese loaf
• 2 c. milk
• 2 Tbsp. dry sherry
• 1 c. pimiento stuffed olives, rinsed and sliced
• 1/4 tsp. coarsely ground pepper
• chopped fresh parsley (garnish)

1. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven.
2. Crumble bacon and set aside.
3. Cook carrot and next 3 ingredients in drippings over low heat, stirring constantly, about 3 minutes or until tender, but not browned.
4. Add flour, stirring to blend; cook 1 minute, stirring constantly.
5. Gradually add chicken broth, stirring constantly.
6. Bring to a boil over medium heat; reduce heat and simmer about 8 minutes or until thickened.
7. Add cheese, stirring until melted.
8. Stir in milk, sherry, olives and pepper; cook over medium heat until thoroughly heated.
9. Sprinkle with bacon. Garnish with parsley, if desired.
10. Yield:
11. 9 cups.

bacon, grated carrot, celery, onion, green pepper, allpurpose, chicken, shredded sharp process cheese, milk, sherry, pimiento, ground pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790921 (may not work)