Ingredients: 1/4 cup butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 medium carrot, finely chopped (1/2 cup) 1 bay leaf 1/4 cup Gold MedalR all-purpose flour 1/4 teaspoon white pepper 2 cups chicken broth 1 1/2 cups half-and-half 1 1/2 cups crumbled Stilton cheese (6 ounces) Chopped fresh parsley, if desired Total time: 20 min Directions:1. Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender. 2. Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. 3. Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup. |