Old drover's inn cheese soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ½ | cup | Carrots, chopped |
| ½ | cup | Green Pepper, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Onion, minced |
| ⅓ | cup | Flour |
| 1 | quart | Chicken Stock |
| 6 | ounces | Mild Cheddar Cheese, grated |
| 6 | ounces | Sharp Cheddar Cheese, |
| Grated | ||
| 4 | cups | Milk |
| Salt And Pepper, to taste | ||
Directions
Melt butter in the top of a double boiler. Add vegetables and braise until tender. Blend in flour and cook 1 minute, stirring constantly.
Add stock and cook until thickened, stirring. (If you use chicken stock, season it before adding). Now place over boiling water in the top of a double boiler, add cheeses, and cook until they melt. Add milk to thin the mixture until it is creamy and smooth. Season with salt and pepper. Strain. Reheat in the double boiler. Serve hot.
Makes 2 quarts.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5
Recipe By : Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking