Ingredients
- 950 ml chicken stock
- 475 ml milk
- 110 gr margarine
- 65 gr carrots
- 40 gr flour
- 30 gr onions
- 8 gr salt
- 5 ml worcestershire sauce
- 4 gr msg
- 3 gr lawrys seasoning salt
- 1 gr pepper
- 1 gr paprika
- 1 package cream of cheddar soup
Chop carrots and onions extra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a roux with the remaining butter and flour. Bring milk to a boil and thicken with the roux; add the cream of Cheddar "soup", chicken stock, and seasonings. Stir and simmer until hot. this should yield approximately 2 litre .
