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Cheddar Cheese Soup Recipe
Very rich and very satisfying. Use the grainy dark mustard for an interesting taste.
1 hour 10 minutes (30 min prep, 40 min cooking)
1 large onion, thinly sliced
1 cup chopped celery & leaves
1/4 cup butter
1/4 cup flour
1 tablespoon prepared dark German mustard
2 teaspoons Worcestershire sauce
2 cups chicken broth
3 medium carrots, cut diagonally into chunks
2 large potatoes, pared and sliced into 1 inch cubes
3 cups whole milk
3 cups shredded sharp cheddar cheese
salt and pepper
1 Saute onion and celery in butter in large soup kettle for 3 minutes or until soft.
2 Sprinkle flour over the onion mixture and stir with a wire whisk.
3 Add mustard and the Worcestershire sauce and stir.
4 Stir in broth, carrots, and potatoes.
5 Bring to a boil and lower heat to medium low.
6 Cover and simmer for about 25 minutes or until potatoes and carrots are tender.
7 Add milk and heat through.
8 Do not boil.
9 Add cheese and stir until it's completely melted.
10 Add salt and pepper to taste.
11 Serve with additional grated cheese if desired.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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