*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Cheese/eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Onions -- chopped
    3                    Carrots -- peeled, chopped
    2                    Rib of Celery -- sliced thin
    2                    Baking Potatoes -- peeled and
                         -cut into 1/2 inch dice
    1                    Butternut Squash -- peeled &
                         -seeded and fiber removed &
                         -cut into 1/2 inch dice
    8       c            Chicken Stock
                         Salt and Pepper to taste
    2       c            Skim Milk
      1/2   c            Heavy Cream
    2       tb           Worcestershire Sauce
    2       c            Cheddar Cheese -- sharp,grate
   10                    Bacon Strips -- chopped, fried
                         -until crispy brown & drain
    1       c            White Cheddar Cheese -- cubed
                         -into 1/4 inch pieces
      1/2   c            Parsley -- chopped
    1                    French Bread -- seenote
   Seenote: French Bread, slice and broil on both sides to make toast.
   In a large pot, combine the onions, carrots, celery, potatoes and squash.
   Add the chicken stock and salt and pepper to taste. Bring to a boil, cover
   and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until
   tender. Strain the solids from the liquid and puree until smooth in a food
   processor or blender. Return the pureed vegetables to the hot cooking
   liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring
   just to the boil, then lower the heat. Add the shredded cheese and stir
   until smooth and creamy. Taste and adjust the seasonings with additional
   salt and pepper. Transfer the soup to a Tureen and garnish with the bacon
   in the center of the soup, the cheese surrounding the bacon and the parsley
   sprinkled on top. Serve with the slices of toasted French Bread.
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