Uncle Ed'S Favorite Cheese Soup - cooking recipe

Ingredients

5 slices bacon
1/2 c. grated carrot
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
1/4 c. all-purpose flour
4 c. chicken or beef broth
3 c. shredded sharp process cheese loaf
2 c. milk
2 Tbsp. dry sherry
1 c. pimiento stuffed olives, rinsed and sliced
1/4 tsp. coarsely ground pepper
chopped fresh parsley (garnish)

Preparation

Cook bacon in a Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven.
Crumble bacon and set aside.
Cook carrot and next 3 ingredients in drippings over low heat, stirring constantly, about 3 minutes or until tender, but not browned.
Add flour, stirring to blend; cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring constantly.
Bring to a boil over medium heat; reduce heat and simmer about 8 minutes or until thickened.
Add cheese, stirring until melted.
Stir in milk, sherry, olives and pepper; cook over medium heat until thoroughly heated.
Sprinkle with bacon. Garnish with parsley, if desired.
Yield:
9 cups.