SOUP RECIPE - 580
ENGLISH
CHEDDAR
CHEESE
SOUP
1/4 c. butter
1/4 c. flour
1 (27 oz.) can chicken broth
2 carrots, cut into 1 inch julienne strips
1 onion, chopped
1/2 c. chopped leeks
1 c. white wine
1 tsp. Worcestershire sauce
2 c. shredded cheddar cheese
Dash of red pepper
Salt
1/2 c. cream
Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling.
Add carrots, onions, leeks, wine, and Worcestershire sauce.
Simmer 10 minutes, stir in cheese and red pepper until cheese is melted.
Season to taste with salt.
Stir in cream, heat until hot.
Do not boil.
Serve.
SOUP RECIPE - 581
CHEDDAR
CHEESE
SOUP
3/4 c. chopped carrots
3/4 c. chopped celery
3/4 c. chopped cauliflower
1/2 c. chopped green onion
1/2 white onion, chopped
2 c. water
1/2 c. butter
1 c. flour
3 c. milk
1 c. evaporated milk
2 cans chicken broth
1 jar (15 oz.) Cheese Whiz
Pepper to taste
Boil first 4 ingredients in water for 5 minutes.
Saute white onion in butter. Add flour and blend well.
Boil milk and chicken broth.
Stir milk and broth
into onion mixture.
Stir in boiled vegetable including water in which they were cooked.
Add Cheese Whiz and pepper.
Bring to a boil and serve.
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