INGREDIENTS
Stock:
1 1/4
lbs of chicken tenders
1/2 tsp
thyme
1
large bay leaf
3 cups
water
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Soup:
3 tbsp
olive oil
2
medium shallots
2 cloves
garlic
1
large carrot
Chicken from above
2 cups
stock
1 cup
heavy cream
Roux (1 tbs soft butter + 2 tbs flour)
2 tsp
Worcestershire sauce
2 oz
sharp white cheddar
salt (pepper to taste)