Cheese soup

This reads like a wonderfully warming and filling winter soup. I’ll have to try it when it gets colder.

To serve 6-8:

4 tbs butter
2 tbs flour
4 cups chicken broth
1/3 cup finely diced cheddar cheese
1/3 cup finely chopped onions
1/3 cup diced carrots
1/3 cup chopped celery
1/4 teaspoon freshly ground black pepper
1/2 tsp Ac´cent (Europeans can substitute Knorr Aromat seasoning). Ac´cent or Accent is a brand name for MSG. If you object to its use or are allergic to it, leave it out.
1/8 tsp Worcestershire sauce
1 cup light or cooking cream

Melt 2 tbs butter in a saucepan. Stir in the flour until browned. Gradually add the broth, stirring steadily until it reaches the boiling point. Blend in the cheese and let it melt.

Sauté the onions, carrots and celery in the remaining 2 tbs of butter for 10 minutes. Add to the soup with the pepper, Ac´cent and Worcestershire sauce. Just before serving, add the cream.

Adjust the seasoning to taste.

From Bretton’s Restaurant, Kansas City, Missouri.

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