We are back, with our most chaotic episode yet!

Staci and Sarah finish up the EPCOT World Showcase with UK and Canada. Comment and tell us if you like to start in Mexico or Canada.

Ready to plan your next Disney vacation?

www.happytravelswithstaci.com

staci.sweeden@theenchantedtraveler.com

happiesthouronearthpod@gmail.com

Cheddar Cheese Soup:

1/2 lb bacon, diced

2 tbsp salted butter

1 medium yellow onion, peeled and diced

3 stalks celery, diced

1 cup all-purpose flour

3 cups chicken stock

3 cups whole milk

12 oz shredded white cheddar cheese

1 tsp salt

1/2 tsp ground black pepper

1 Tbsp Worcestershire sauce

1/2 cup ginger beer

3 Tbps chopped green onion

In a medium pot over medium heat, cook bacon until brown and crispy. Remove 3 Tbsp bacon and set aside. Add butter, onion, and celery to pot and cook 2 minutes, stirring frequently. Add flour and cook 7 minutes, stirring frequently.

Add chicken stock and bring to a boil over high heat, then reduce heat to low and add milk. Simmer 15 minutes stirring frequently.

Turn off heat and add cheese, salt, pepper, Worcestershire sauce, and ginger beer. Stir well and ladle soup into bowls. Top with reserved bacon and green onions.

Brown Gravy

3 Tbsp cornstartch

2 Tbsp water

6 Tbsp butter

1/4 cup all purpose flour

20 oz beef broth

10 oz chicken broth or stock

Pepper

Dissolve cornstarch in the water and set aside

In large sauce pan, melt to butter. Add the flour and cook for about 5 minutes, stirring regularly, until golden brown.

Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch mixture and simmer. Reduce until desired thickness (I added Worcestershire and pepper here).

Pour gravy over fries, add cheese curds and boursin.