For dinner last night I made up a small pot of creamy soup. It went nice with some warmed up garlic breadsticks on a cold evening.
Peppery Cheese Soup
1 cup diced carrots (about 4)
1/4 cup diced onion (1 small)
3 Tbsp butter
1/4 cup all purpose flour
1 1/2 cups water
2 tsp low sodium bouillon (any flavor)
2 cups low fat dairy milk
1 large can chicken breast (I used a 12 1/2 ounce)
1 cup (4 ounces) shredded Tillamook Smoked Black Pepper White Cheddar cheese
1 tsp dried parsley
1/2 tsp Worcestershire sauce
Ground black pepper to taste (lots!)
Dried chives for topping
Melt butter in a heavy medium sauce pan over mdium heat. Cook the vegetabes for about 15 minutes or till just getting tender. If they start to brown turn the heat down.
Whisk in the flour and cook for a minute. Slowly whisk in the water with bouillon powder, then add the milk in. Drain the canned chicken broth into the soup, reserving the chicken. Add in the Worcestershire sauce, parsley and lots of pepper.
Cook until thickened, whisking often. Add in the chicken, crumbling with your fingers. Whisk in, then add in the cheese. Turn the heat off and stir till melted.
Serve up and top with a bit more cheese and chives to taste.