Categories: Soups/stews 
      Yield: 4 servings 
  
  1 1/2 tb Butter                          2 1/2 tb Flour 
      4 c  Boiling water                       4 ea Chicken bouillon cubes 
  1 1/2 c  Danish blue cheese, crumbled        2 c  Half and half 
    1/2 c  Whipping cream, whipped             1 tb Parsley, finely chopped 
  
  In a large 3-quart saucepan, melt butter and blend in flour.  Remove from 
  heat and stir in boiling water, a little at a time.  Bring to a rolling 
  boil.  Add bouillon cubes and stir to dissove.  Add crumbled Danish Blue 
  Cheese, stirring as cheese is added to dissolve.  Return to boiling and 
  boil 10 minutes.  (This is necessary to develop flavour). Reduce heat and 
  add the half and half, stirring constantly. Heat just to boiling and serve 
  hot, adding a spoonful of the topping to each serving.