5 slices bacon
1/2 c. grated carrot
1/2 c. chopped celery, chop fine
1/2 c. chopped onion, chop fine
1/2 c. green pepper, chop fine
1/4 c. flour
4 c. chicken or beef broth - or combination of both
3 c. shredded Old English cheese
2 c. milk
2 tbsp. dry sherry
5 oz. pimento stuffed olives, sliced
Pepper, coarsely ground
Parsley to garnish

In a large saucepan, cook bacon until crisp. Drain in paper towel and crumble. Saute carrot, celery and green pepper in bacon drippings on low heat until tender, but still crisp - do not brown. Blend in flour, then gradually add broth. Cook over low heat until mixture thickens and boils. Cook for 5 minutes. Add cheese until melted. Stir in milk, sherry and olives. Simmer 10 minutes. Season to taste with pepper. Serve garnished with crumbled bacon and parsley.

You will need about 1 hour for preparation and this recipe freezes well. Makes 2 quarts.