Categories: Soups/stews, Cheese/eggs, Canadian 
      Yield: 4 servings 
  
      1 lg Potato, diced                     1/4 c  Carrots, diced 
      2 c  Chicken broth                     1/2 c  Breakfast cream 
      1 lg Onion, diced                        1 c  Water 
      1 c  Grated sharp                             Salt and Tabasco to taste 
    1/4 c  Celery, diced                       2 tb Parsley, chopped 
           Chedder cheese                  
  
  In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, 
  about 15 to 20 minutes.  Add remaining ingredients except parsley. Heat, do 
  not boil, and serve garnished with parsley. 
   
  Makes 4 to 6 servings. 
   
  Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II 
   
  Posted by Scott Ward. Courtesy of Fred Peters.