1/4 cup butter, 1/2 cup finely chopped carrots, 1/2 cup finely chopped celery, 1 small onion, finely chopped, 1/2 small green bell pepper, finely chopped, 2 garlic cloves, minced, 1/3 cup all-purpose flour, 1 extra-large chicken bouillon cube, 2 cups milk, 1 (8-oz.) block sharp Cheddar cheese, shredded, 1/4 teaspoon ground red pepper.
Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, [Read more…]