Stillmeadows cheddar soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Onion, finely chopped
1 tablespoon Flour
1 cup Chicken Stock, OR
\N \N Consomme
2 cups Milk
¾ cup Cheddar Cheese, grated

Melt the butter, add onion, and cook until golden. Blend in the flour, then add the chicken stock and milk, stirring constantly.

Bring just to boiling, add cheese, and stir until the cheese is melted. Garnish with choppe parsley or chives.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

NOTES: Could be the main meal served with a big salad and hot corn bread. Recipe By : Gladys Taber From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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