Amount
Ingredient
Preparation



1
pound
carrots

peeled and sliced



3
cups
chicken stock





3
tablespoons
butter

(or margarine)



2
medium
onions

chopped



1
bunch
shallots

chopped



1/4
cup
green bell pepper

chopped



3
tablespoons
flour





2
cups
milk





1 1/2
cups
cheddar cheese

grated



1/8
teaspoon
pepper





ds
Cayenne
pepper







salt

to taste





parsley

for garnish

 Cook carrots in stock until tender.

Drain and mash carrots, reserving liquid.

Saute onions and bell pepper in butter until tender.  Add flour, stirring until smooth.

Gradually add milk; cook stirring constantly, until slightly 
thickened.

Add enough water to carrot liquid to make 2 cups.

Combine liquid, milk mixture, carrots, cheese and spices.

Stir constantly over moderate heat until soup is well heated and 
cheese is melted.

Garnish with parsley if desired.