10 slices bacon
1 tablespoon butter
1/2 cup shredded carrots
1/2 cup chopped onion
2 tablespoons flour
1/4 teaspoon dry mustard powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 (13 ounce) can evaporated milk
2 cups milk
2 cups shredded American cheese

In a large pan, cook bacon until crisp over medium heat, turning frequently. Remove bacon to paper towels to drain, crumble, and set aside. Remove all but 2 tablespoons drippings from pan. Add butter to saucepan along with carrots and onion. Cook over medium heat for 3-4 minutes until crisp tender, stirring frequently. Add flour, mustard, salt, pepper, and Worcestershire sauce. Cook until bubbly, about 2-3 minutes. Add both kinds of milk, and cook until soup has thickened a bit, about 10 minutes. Stir in cheese until melted. Stir in crumbled bacon.


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