Title: English cheddar cheese soup
 Categories: Starters, Soups, Cheese/eggs, British
      Yield: 4 Servings
 
    1/4 c  Butter
    1/4 c  Flour
     27 fl Chicken broth
      2    Carrots
      1    Onion; chopped
    1/2 c  Leeks; Chopped
      1 c  White wine
      1 ts Worcestershire sauce
      2 c  Cheddar cheese; shredded
      1 ds Red pepper
           Salt
    1/2 c  Cream
 
  Peel carrots and cut into 1" julienne strips. Melt butter, blend in
  flour, gradually stir in broth until smooth; heat to boiling.  Add
  carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10
  minutes, stir in cheese and red pepper until cheese is melted. Season
  to taste with salt. Stir in cream, heat until hot.  Do not boil.
  Serve.
  
  Posted: Kaz Langridge 2:252/820
  
  From: Recipes