Ingredients
1/3 cup shredded carrot2 tablespoons finely chopped onion2 tablespoons butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup water1/2 teaspoon Worcestershire sauce1/2 cup shredded cheddar cheese
Preparation
In a saucepan, saute carrot and onion in butter until tender. Stir in the soup, water and Worcestershire sauce. Bring to a boil. Reduce heat; stir in cheese until melted.
