Ingredients
- 4 small carrots, thinly sliced
- 3 sticks celery, thinly sliced
- 1½ cups chicken stock
- 3 tbsp. butter
- 2 tbsp. onions, chopped
- ¼ cup flour
- 3 cups hot chicken stock
- 1 cup sharp cheddar cheese
- 1 can (8.75 oz.) tomatoes, chopped
- 10 drops hot sauce
- ⅛ tsp. nutmeg
- salt
- ¼ cup dry white wine
- 1½ cups whipping cream
Instructions
- Simmer together the celery, carrots, and 1½ cups chicken stock until vegetables are soft.
- Melt butter and sauté onions. Add flour, then slowly stir in hot broth. Cook until thickened.
- Blend in cheese. Add tomatoes and undrained carrots and celery. Add seasonings and wine.
- Stir in cream before serving.
- Garnish with parsley or popcorn.
