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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | (25 mL) Butter |
| 1/4 Tasse | (50 mL) Onion, finely chopped |
| 1/4 Tasse | (50 mL) Carrot, finely chopped |
| 1/4 Tasse | (50 mL) Celery, finely chopped |
| 2 Esslöffel | (25 mL) Flour |
| 1/4 Teelöffel | (1 mL) Dry Mustard |
| 1 Prise | nutmeg |
| 1 Prise | pepper |
| 3 Tasse | (750 mL) Chicken Stock |
| 1 1/2 Tasse | (375 mL) Light Cream |
| 1 Tasse | (250 mL) Milk or Beer |
| 1 1/2 Tasse | (375 mL) Cheddar Cheese, shredded |
| 1 Prise | Worcestershire Sauce |
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Salt
In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.
Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in Real handy- Grin!)
Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.
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