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Cheese Soup (Lanarkshire)
Yield: 6 servings

1 Tbsp finely chopped onion
1/2 pint (1 1/4 cups) hot water
1 pint (2 1/2 cups) milk
2 Tbsp flour
a touch of Herbes de Provence.
2 Tbsp finely grated Stilton cheese
butter or margarine

Fry the onion, without browning, in the butter or margarine. When
soft add the hot water; when the fragments of the onion are fully
cooked, add the milk to increase the measure to about a quart, and
as soon as it boils add in the flour mixed smooth with milk. Season
to taste, stir and simmer until it thickens. A moment or so before
serving, mix in the cheese.

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