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Ingredients:
1/4 c. butter
1/4 c. flour
1 (27 oz.) can chicken broth
2 carrots, cut into 1 inch julienne
strips
1 onion, chopped
1/2 c. chopped leeks
1 c. white wine
1 tsp. Worcestershire sauce
2 c. shredded cheddar cheese
Dash of red pepper
Salt
1/2 c. cream
Direction:
Melt butter, blend in flour,
gradually stir in broth until smooth; heat to boiling. Add
carrots, onions, leeks, wine, and Worcestershire sauce. Simmer
10 minutes, stir in cheese and red pepper until cheese is
melted. Season to taste with salt. Stir in cream, heat until
hot. Do not boil. Serve.
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For
Details about Ingredients , check your nearest American Store
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