Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saute until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half and half being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos, if desired. Source: Houstons Restaurant Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:52:28 -0400 From: Lilia Prescod
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|Serving Size: 1 Serving (6894g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6897 (84%)|
|Amt Per Serving||% DV|
|Total Fat 766.4g||1022 %|
|Saturated Fat 397.8g||1989 %|
|Monounsaturated Fat 255.9g|
|Polyunsanturated Fat 76.1g|
|Cholesterol 1880.3mg||579 %|
|Sodium 6981.2mg||241 %|
|Potassium 6851.2mg||180 %|
|Total Carbohydrate 221g||65 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 221g|
|Protein 154.5g||221 %|
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Calories per serving: 8240
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