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Print this Recipe    Cheese 26

Cheese Soup

8 cups water
4 beef bouillon cubes
3 medium white onions
spoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese

Heat water to a boil in a large stockpot. Add the bouillon cubes
and dissolve. Cut onions into thin slices, then quarter the slices.
Add to the broth. Add salt and pepper. Bring the mixture back to
a boil, then turn down and simmer, uncovered, 1 hour.

While stirring, sift the flour into the soup. Continue to stir if
any large lumps of flour develop. Be careful while you stir;
aggressive agitation or using a whisk may tear the onions apart.
As the soup continues to cook, any remaining lumps should dissolve.

After 30 minutes of additional simmering, add the cream and 1 cup
Cheddar cheese. Continue to simmer the soup for another 5-10 minutes.
Serve the soup hot and sprinkle with remaining Cheddar and Monterey
Jack. Serves 4 as an appetizer.

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