Categories: Soups/stews, Cheese/eggs 
      Yield: 4 servings 
  
      4 c  Chicken broth                       2    Sprigs parsley, chopped 
      5 tb Butter                              2    To 3 oz ham, diced 
      4 tb Flour                                    Tabasco sauce 
      2    Carrots, peeled and diced                Bacon bits 
      4    Green onions, diced                      Salt & pepper to taste 
      6 oz Grated cheddar cheese           
  
  Servings: 4 
   
  Heat chicken stock.  Melt 3 Tbsp butter; saute carrots and onions until 
  tender.  Add to broth.  Make white roux with 2 Tbsp butter and 4 Tbsp 
  flour.  Add to stock.  Add cheddar cheese, parsley, ham and 1 drop tabasco 
  sauce.  Season to taste.  Heat until cheese is melted. Top with bacon bits 
  when served. 
   
  Makes 4 8-ounce servings. 
   
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The 
  Woolen Mill Inn, Cedarburg, WI. 
   
  Posted by Sallie Krebs. Courtesy of Fred Peters.