Soups and Stews - Cheddar Cheese Soup
by Rusty Nejdl
||Everyone loves cheese, right? Well, here's a very good cheese soup recipe I have worked on for a while. It comes out tasting great and has very little chance to be messed up. I hope you enjoy it!|
- 1 14oz can chicken broth
- 1/2 cup finely shredded carrot
- 1/4 cup finely choped celery
- 1/2 cup finely chopped onion
- 1 3/4 cup milk
- 1/4 cup flour
- 1/4 tsp white pepper or black pepper
- 1/2 tsp ground mustard seed
- 1 1/2 cup shredded sharp cheddar cheese
||In a medium saucepan, combine chicken broth, carrot, celery, and onion. Bring to boiling and then reduce heat. Cover and simmer for another 6 to 8 minutes or till the vegetables are tender.
Combine milk, flour, pepper, and mustard seed. Stir into broth mixture. Continue to cook and and stir till thickened and bubbly. Cook and stir 1 minute more.
Add cheese and stir until melted and mixed.
If would rather turn this into a beer cheese soup, then use a more stout flavored beer for maximum effect. Reduce the chicken broth to 1 cup and use 3/4 cup of beer instead.
||5 side dish servings or 3 main course servings|
|Time to Make