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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
1/4 cup plus 2 tablespoons all-purpose flour |
2 (10 3/4-ounce) cans chicken broth, undiluted |
2 cups milk |
1/4 teaspoon white pepper |
2 tablespoons chopped pimiento |
1/4 cup plus 2 tablespoons dry white wine |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
2 cups (8 ounces) shredded sharp cheddar cheese |
Directions:
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
2. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Add pimiento, white wine, Worcestershire sauce, and pepper sauce; stir well. Cook over medium heat, stirring frequently, until mixture is thoroughly heated. Remove from heat; add cheese, and stir until melted. Serve immediately.
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