English cheddar cheese soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 27 | fluid ounce | Chicken broth |
| 2 | Carrots | |
| 1 | Onion; chopped | |
| ½ | cup | Leeks; Chopped |
| 1 | cup | White wine |
| 1 | teaspoon | Worcestershire sauce |
| 2 | cups | Cheddar cheese; shredded |
| 1 | dash | Red pepper |
| Salt | ||
| ½ | cup | Cream |
Directions
Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt.
Stir in cream, heat until hot. Do not boil. Serve.
Posted: Kaz Langridge 2:252/820 From: Recipes