Ingredients
3 Tablespoons butter
¼ cut shredded carrot
½ cup diced celery
1 cup minced onion
½ cup shredded pared parsnip (don’t add)
2 tablespoons butter
¼ cup flour
3 cans (10 ¾ oz) beef broth
Preparation
3 cups shredded extra sharp Cheddar cheese 2 cups half-and-half Melt 2 tablespoons butter in 9-quart pan over low heat; add vegetables. Simmer covered 10 minute. Mix 2 tablespoons butter with flour; stir into vegetables. Stir in broth gradually; cook, stirring constantly, until smooth, 6 to 8 minutes. Add cheese; stir until melted. Add half-and-half gradually; heat but do not boil, stirring constantly, about 3 minutes.
