Ingredients:
- 2 qt. chicken stock
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 1/2 cup onion (diced)
- 1 lb. American cheese (shredded)
- 1 Tbsp. lemon juice
- 1 dash Tabasco sauce
- 1 Tbsp. parsley (chopped)
- salt and pepper (to taste)
- 1/3 lb. bacon (chopped fine and cooked crisply)
- 1 qt. milk
- 1 tsp. baking soda
Directions:
Add celery, carrots and onion to chicken stock. Cook until very soft and pureed. Add cheese, lemon juice, Tabasco sauce, parsley, salt and pepper, and bacon. Add 1 tsp. of baking soda before milk to keep milk from breaking or curdling. Add milk. Thicken to desired consistency. This recipe makes 1 gallon.
By Robin from Washington, IA
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