Danablu soup

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter
2½ tablespoon Flour
4 cups Boiling water
4 eaches Chicken bouillon cubes
1½ cup Danish blue cheese, crumbled
2 cups Half and half
½ cup Whipping cream, whipped
1 tablespoon Parsley, finely chopped

Directions

In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving.

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