Wisconsin cheddar soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Canola oil |
| 1 | cup | Finely chopped onion |
| ¾ | cup | Finely chopped celery |
| ¾ | cup | Finely chopped carrot |
| 2 | cans | (14 1/2-ounce) chicken broth plus enough, divided |
| Water to equal 4 cups | ||
| ¼ | cup | Flour |
| ¾ | cup | Half-and-half or whipping cream |
| 3 | cups | Grated medium cheddar cheese |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
Directions
1. In a medium pot, heat the butter and oil over medium heat. Add the onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook an additional 5 minutes.
2. Stir in the flour and cook 1 minute. (The mixture will be very thick.) 3. Add the remaining broth slowly, stirring to smooth out the flour. Bring to a boil. Reduce the heat and simmer 15 minutes, stirring often.
4. Remove the pan from the heat and stir in the half-and-half, grated cheese, Worcestershire, salt and pepper. Place back on low heat for 5 minutes until the cheese has melted. Hold on low heat.
Recipe by: Seattle Times, 1/22/97 Posted to MC-Recipe Digest V1 #861 by MsRooby <msrooby@...> on Oct 23, 1997