Wisconsin cheddar soup

Yield: 6 Servings

Measure 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
\N \N 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
\N \N Freshly ground black pepper to taste

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

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