 |
|
Cheddar Cheese Soup
3 Tbsp butter
2 carrots, minced
2 celery stalks, minced
1 onion, minced
1/2 cup cooked ham, minced (optional but nice)
4 mushrooms, minced
4 Tbsp flour
1/2 tsp each paprika and dry mustard
4 cup chicken broth
2 cup milk
2 to 3 cup Ontario cheddar, grated
salt and pepper
chopped fresh herbs (dill, cilantro, basil, parsley, or a combination)
Melt butter in a large, heavy saucepan and add carrots, celery,
onion, ham and mushrooms and brown a bit over high heat. Turn heat
to medium and cook until crisp-tender. Sprinkle in flour, paprika
and dry mustard and stir over low heat to blend well, about five
minutes.
Gradually whisk in chicken broth and milk and stir until slightly
thickened. Add cheese and whisk until melted; be sure soup doesn't
boil after cheese is added. Season with salt and pepper and serve
garnished with chopped fresh herbs.
|
|
Cheese 11