3 cups shredded cheese – I used 1 cup habanero jack, 1 cup spicy gouda, and 1 cup classic sharp cheddar
Melt 5 tablespoons of butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion and cook for about 10 minutes, or
until the veggies are fork tender.
Sprinkle 1/2 cup all-purpose flour and 2 tablespoons corn starch over the veggies and stir to combine. Cook for 2-3 minutes.
Slowly add in 4 cups chicken broth and stir well. After a few minutes, this mixture will start to thicken. Slowly add in 4 cups of milk, crumbled
bacon, paprika, cayenne pepper, salt, black pepper, red pepper flake, and Cajun Power Spicy Garlic Pepper Sauce.
Cook for several minutes.
Add in the cheese, one cup at a time and stir well between each cup. When all of the cheese has been added, reduce the heat to low until the cheese
First slice the meat into small pieces and fry in a soup pot with a splash of oil. Once it’s about half cooked add in the mushrooms, Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce and 2 tablespoons of butter and fry for about 10 minutes, or until they brown up nice. Add in the stock and rice and cook until the rice is
done approximately 40-50 minutes on medium heat, stirring occassionally.
When this is almost done, in a separate frying pan, melt the 3 tablespoons butter and add the 3 tablespoons of flour (roux). Fry this on low heat
for about 5 minutes stirring often since you don’t want it to burn. Add the roux to the soup and bring to a boil to make sure it’s thick. Then
stir in the sour cream. Salt and pepper to taste and enjoy!