4 c Chicken broth

5 tb Butter

4 tb Flour

2 Carrots, peeled and diced

4 Green onions, diced

6 oz Grated cheddar cheese

2 Sprigs parsley, chopped

2 To 3 oz ham, diced

Tabasco sauce Bacon bits Salt & pepper to taste Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served. Makes 4 8-ounce servings. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters.