Cheddar Soup
"Mushrooms and carrots lend contrasting color and texture to this cheese soup...."
INGREDIENTS
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4 tablespoons butter
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2 garlic cloves, chopped (about 2 teaspoons)
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6 tablespoons flour
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2 cups chicken stock, or reduced-sodium canned broth
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2 1/2 cups water
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1/2 pound mushrooms, thinly sliced (about 3 1/2 cups)
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Salt
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2 carrots, grated
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1/2 pound cheddar cheese, grated (about 2 cups)
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