Oriental Drugs' Canadian Cheese Soup
1/2 cup grated carrots
1/4 cup finely chopped onion
1 cup water
6 tablespoons chicken base OR 12 cubes chicken bouillon
1.8 teaspoon pepper
2 tablespoons Worcestershire sauce
3 quarts milk
1 1/2 sticks butter or margarine
1 1/2 cups flour
1 pound American cheese
Dissolve chicken base or bouillon cubes in boiling water. Add pepper, vegetables and Worcestershire sauce and simmer until vegetables are tender. Meanwhile, heat two and one-half quarts of milk. In a five quart or larger pot, melt butter or margarine and blend in flour. Cook this roux a few minutes, adding two cups cold milk and blending until smooth.
Add hot milk and blend. Add cheese and blend until melted. Add chicken stock with vegetables and blend.
1/4 cup finely chopped onion
1 cup water
6 tablespoons chicken base OR 12 cubes chicken bouillon
1.8 teaspoon pepper
2 tablespoons Worcestershire sauce
3 quarts milk
1 1/2 sticks butter or margarine
1 1/2 cups flour
1 pound American cheese
Dissolve chicken base or bouillon cubes in boiling water. Add pepper, vegetables and Worcestershire sauce and simmer until vegetables are tender. Meanwhile, heat two and one-half quarts of milk. In a five quart or larger pot, melt butter or margarine and blend in flour. Cook this roux a few minutes, adding two cups cold milk and blending until smooth.
Add hot milk and blend. Add cheese and blend until melted. Add chicken stock with vegetables and blend.
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