Ingredients:
Butter. . . . . . . . . . . . . . . . . . . . . . . . . 300 Gms.
Onion (chopped). . . . . . . . . . . . . 4 Nos.
Carrots (chopped). . . . . . . . . . .2 Nos.
Paprika. . . . . . . . . . . . . . . . . . . . . . .to Taste
Parsley (chopped). . . . . . . . . . . . . 2 Tbsp.
Flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200gms.
Beef Stock. . . . . . . . . . . . . . . . . . . . . . .12 Cups
Chadder Cheese. . . . . . . . . . . . . . . . .2 Cups
Salt Amp; Pepper. . . . . . . . . . . . . . . . . . . To Taste
Preparation:
Melt The Butter And Fry The Vegetables Until Soft.
Add Flour Then Gradually Add The Stock And Bring To Boil.
Season With Salt, Pepper And Paprika Cover And Simmer For 20 Minutes, Bring Back To The Boil.
Remove From Heat, Add 1 ½ Cup Cheese Until Melted, And Then Add The Parsley, Sprinkled With The Remaining Cheese.
You can serve with your family and friends.
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