1/2 cup butter
1 leek, white and light green part only, cut thinly
1 stalk celery, diced
1 carrot, diced
1/2 cup flour
1/2 tsp dry mustard ( I used Chinese Mustard)
6 cups chicken broth
2 cups shredded sharp Cheddar cheese
1/4 cup fresh Parmesan cheese
1/8 tsp cayenne pepper
1 tsp Worcestershire sauce
Salt and freshly ground black pepper
In a large skillet toss in butter, leek, carrot and celery. Cook about 10 minutes or until softened. Season with salt and freshly ground black pepper. Next, stir in flour and mustard it will look a little pasty. Add broth and simmer over high heat. Then reduce the heat to medium and continue mixing until lumps are gone and it has thickened. about 5 minutes. Add the cheese and stir constantly but do not let it boil this take about 3 more minutes then add the cayenne and Worcestershire sauce.
If you like to garnish use flat leaf parsley that is cut up or use cheese and serve with garlic bread. A bread bowl is always a great way to serve it to.
1 leek, white and light green part only, cut thinly
1 stalk celery, diced
1 carrot, diced
1/2 cup flour
1/2 tsp dry mustard ( I used Chinese Mustard)
6 cups chicken broth
2 cups shredded sharp Cheddar cheese
1/4 cup fresh Parmesan cheese
1/8 tsp cayenne pepper
1 tsp Worcestershire sauce
Salt and freshly ground black pepper
In a large skillet toss in butter, leek, carrot and celery. Cook about 10 minutes or until softened. Season with salt and freshly ground black pepper. Next, stir in flour and mustard it will look a little pasty. Add broth and simmer over high heat. Then reduce the heat to medium and continue mixing until lumps are gone and it has thickened. about 5 minutes. Add the cheese and stir constantly but do not let it boil this take about 3 more minutes then add the cayenne and Worcestershire sauce.
If you like to garnish use flat leaf parsley that is cut up or use cheese and serve with garlic bread. A bread bowl is always a great way to serve it to.
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