Ingredients
1/4 C Butter
3 C Onions, diced
3 C Celery, diced
3 C carrots, diced
1 C green pepper, diced
2 1/2 quarts water
1 container Minor’s Bechamel Sauce concentrate
1/3 C Minor’s chicken base
1 tsp. dry mustard
1/4 tsp. ground white pepper
1 quart hot half and half
1 lb. grated NY sharp cheddar cheese
1/2 C chardonnay
Preparation
In a 12 quart sauce pot, melt butter over MH heat; add onions, celery, carrots and peppers, sauté 3 - 4 minutes.
Add water, béchamel sauce concentrate, chicken base, mustard and pepper; mix well. Heat to boiling over medium high heat, stirring constantly. Reduce heat.
Add cream and cheese, mixing until cheese is melted.
Add wine, mix well and serve.
