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Categories:
butter onions celery carrots green pepper water Bechamel Sauce base dry mustard ground white pepper Cheddar cheese chardonnay
Viewed: 106 - Published at: 2 years agoIngredients
- 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
Method
- In a 12 quart sauce pot, melt butter over MH heat; add onions, celery, carrots and peppers, saute 3 - 4 minutes.
- Add water, bechamel 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.
