4 c. chicken broth
5 tbsp. butter
4 tbsp. flour
2 carrots, peeled and diced
4 green onions, diced
2 (4 oz.) pkg. Sargento fancy shred mild or sharp Cheddar cheese
2 sprigs parsley, chopped
Dash of Tabasco
Salt and pepper to taste
2 oz. diced ham (optional)

Heat chicken broth. (Follow directions on can.) Melt 3 tablespoons butter; saute carrots and onions until tender. Add to broth. Melt 2 tablespoons butter in saucepan. Stir in 4 tablespoons flour. Cook for 3 to 5 minutes, stirring occasionally to prevent mixture from sticking to sides of pan.

Combine roux and broth. Add Sargento cheese and parsley. Stir well. Season to taste. Heat until cheese is melted. Top with green onions when served. Makes 4 (8 oz.) portions.