THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. Combine broth and water in a saucepan; bringto a aboil; set aside. Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes. Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 minutes. Season with cayenne pepper to taste, and with salt if desired. See notes for menu suggestions. NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert. Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1142 (73%)|
|Amt Per Serving||% DV|
|Total Fat 126.9g||169 %|
|Saturated Fat 72.8g||364 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 357.2mg||110 %|
|Sodium 2114.9mg||73 %|
|Potassium 365.6mg||10 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.1g|
|Protein 87.2g||125 %|
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Calories per serving: 1574
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