Cheddar Soup

Ingredients

• 12 ounces white mire poix
• 4 ounces butter
• 1 ounce garlic, minced
• 4 ounces flour
• 1 gallon chicken stock
• 2 lbs. cheddar cheese, grated
• 1 pint heavy cream
• 4 ounces green pepper, julienne
• 4 ounces red pepper, julienne
• 1/2 ounce dry mustard
• 1 ounce white wine
• to taste Tabasco sauce
• to taste Worcestershire sauce
• to taste s/p

Method

• Sweat m/p in butter. Add garlic and sweat. Add flour to make roux and cook 5 minutes. Add chix stock and simmer 45 minutes. Add rest of ingredients and adjust seasonings to taste.

Notes

• SERVINGS: 40
• SOURCE: Char