1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal® all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 ounces)
Chopped fresh parsley, if desired
1. Melt butter in 3-quart saucepan over medium heat. Cook onion,
carrot and bay leaf in butter about 5 minutes, stirring occasionally,
until onion and carrot are tender.
2. Stir in flour and white pepper. Cook over low heat, stirring
constantly, until smooth and bubbly; remove from heat. Stir in
broth and half-and half. Heat to boiling over medium heat, stirring
constantly; boil and stir 1 minute.
3. Stir in cheese. Heat over low heat, stirring constantly, just
until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.