CHEDDAR  BACON SOUP     

Serves 6 

8                             Slices of bacon, diced

2T               Vegetable oil

2                                   Medium carrots, chopped

1                                    Onion medium, chopped

1T               Creole Mustard or Gray Poupon

3T               Flour

2                                     Cans Chicken broth, 14 1/2oz cans

1 tsp            Chef Johnny's Mesquite Grill Season

1 tsp                Chef Johnny's Smoked Garlic

1C               Half and Half

1C               Shredded Cheddar cheese (8oz)

1C               Shredded Monterey Jack Cheese (8oz)

In a sauté pan over medium-high heat, cook bacon until crisp.  Remove and place on paper towels to absorb the extra fat. 

In a 4qt saucepan, heat the oil over high heat.  Add the carrots and onions and cook until soft, stirring often so they do not stick.  Stir in the mustard and flour.  Cool 3 minutes, stirring.  Add chicken broth, pepper and two cups of water.  Bring to a boil and stir until thickened.  Stir in the half and half and cheese.  Reduce heat to medium-low.  Return bacon to the saucepan.  Stir over low heat until cheese is melted.  About 3 to 4 minutes.

© Chef Johnny 2001

 

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