Monday, April 9, 2012

Ham & Cheese Soup

1 C. Carrots, shredded
¼ C. Green onion, sliced
3 Tbsp butter or margarine
¼ C. All-Purpose flour
2 C. Milk
1 Can chicken broth (10 ¾ oz)
1 1/2 C. Cooked Ham, cubed
1 C. Cheddar Cheese, shredded
½ tsp Worcestershire sauce
1/8 tsp. Black pepper

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in ham and cheese. Cook and stir over low heat until cheese melts. Serve hot.