2 slices Mexican pepper
1 tbsp. Parsley (fresh, chopped)
2 pounds Cheese (cut in small cubes)
3 cups Half cream
3 cups Chicken broth
6 tbsp. Flour
1/2 cup Onion (chopped)
1/2 cup Celery (cut in dice)
1 cup Carrots (cut in dice)
1/2 cup Butter