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CHEDDAR CHEESE SOUP
INGREDIENTS:
1/2 cup chopped onion
3/4 to 1 cup chicken broth
1/2 cup butter or margarine
4 cups milk (whole)
2/3 cup all-purpose flour
1 can (11 oz) cream of chicken soup, undiluted
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon paprika
3 cups Extra Sharp Cheddar cheese, shredded
Fresh or dried chives, optional
In a large saucepan, sauté onion in butter until tender. Combine
flour, mustard, paprika and salt; add to saucepan. Stir to make a
smooth paste (rue). Gradually add milk and soup; cook and stir
until thick, about 10 minutes. Add the cheese and chicken broth; stir
until cheese is melted. Garnish with chives if desired.
Recipe from Joyce Ann Porter, Adcock Family Traditions Cookbook 1997
Above Cheddar Cheese Soup garnished with chopped fresh chives served in a
Christmas gift soup bowl, plate, wine glass and bottle of wine from a very
good friend. Merry Christmas to all! Following sequence pixs of
the soup in the making:
This a very rich and hardy soup....don't count calories on this one!
I grated one pound of extra sharp cheddar cheese which is at least four cups
and added the extra cup of cheese to the mixture and used a little extra
chicken broth to thin it down a little.
Bill aka Mickey Porter 12-26-08 Can you say "beautimous?"
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