Cheddar and Bacon Soup

Cheddar and Bacon Soup Serves 6
 
 
 8 slices bacon, diced
 2 Tbsp. oil
 2 medium carrots, chopped
 1 medium onion, chopped
 1 Tbsp. Dijon mustard
 3 Tbsp. flour
 2 14-oz. Cans chicken broth
 2 c. water
 1/4 t. pepper
 1 c. heavy cream
 2 c. shredded cheddar cheese
 
 
 In a wok, cook bacon over medium-high heat until very crisp, about 4 to 6 minutes. Remove bacon to paper towels. Drain off fat from wok.
 
 In same wok, heat oil over high heat. Add carrots and onion and cook, stirring, until soft, 3 to 5 minutes. Stir in mustard and flour. Cook 3 minutes, stirring. Add chicken broth, pepper and 2 c. water. Bring to a boil and stir until thickened.
 
 Stir in cream and cheese. Reduce heat to medium-low. Return bacon to wok. Stir over low heat until cheese is melted, about 3 minutes.
 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes