Ingredients
1/4
cup butter or margarine
1
medium onion, finely chopped (1/2 cup)
1
medium carrot, finely chopped (1/2 cup)
1
bay leaf
1/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon white pepper
2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups half-and-half
1 1/2
cups crumbled Stilton cheese (6 oz)
Chopped fresh parsley, if desired
Preparation
Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
