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Title: Bacon-Topped Cheese Soup
Yield: 9 Cups

Ingredients

      6 sl bacon; chopped
    1/2 c  celery; finely chopped
    1/2 c  carrot; finely chopped
    1/2 c  onion; finely chopped
    1/2 c  green pepper; finely chopped
    1/3 c  all-purpose flour
    1/2 ts salt
    1/4 ts pepper
      2 c  half-and-half
      1 c  milk
      1 cn clear chicken broth; 14 oz
      2 c  cheddar cheese; shredded

Instructions

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir
in half-and-half, milk, and chicken broth. Cover and microwave at
HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2
minute intervals. Add cheese, stirring until melted. Cover and
microwave at MEDIUM 2 minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by
Nancy Coleman.

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