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Cheddar cheese soup

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Ingredients/Components

water - 2 c
margarine or butter - 1/2 c
all-purpose flour - 2/3 c
chopped celery - 1/2 c
finely chopped onion - 1/2 c
finely chopped green pepper - 1/2 c
finely chopped carrot - 1/2 c
margarine or oil - 1/2 c
sharp Cheddar cheese, shredded - 1/2 lb
1 qt - 4 c
finely chopped cauliflower - 1/2 c
granulated chicken bouillon or 2 chicken bouillon cubes - 1 Tbsp

How to make cheddar cheese soup:

Heat 1/2 cup margarine or butter in a 4-quart saucepan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and chicken bouillon; heat to boiling. Cover and cook over low heat for 10 minutes.

Meanwhile, heat remaining margarine or oil in a 2-quart saucepan. Stir in flour, cook until bubbly. Remove from heat. With a wire whisk gradually stir in milk until blended in. Cook mixture over medium heat, stirring often, until thickened but do not boil! Stir in cheese until it is fully blended. Stir cheese mixture into vegetables and chicken stock mixture until well blended. Serve immediately.

Recipe categories: Eggs/dairy, Cheese, Soups & stews.

Rating:

Average rating: 4, total votes: 3

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