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Cheddar Cheese Soup Recipe

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This recipe for Cheddar Cheese Soup, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Colkers
Added: Thursday, February 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 fl. oz. clarified butter
6 oz. minced onions
3 oz. thinly sliced mushrooms
3 oz. rough cut celery
1 oz. minced garlic
6 oz. flour
96 fl. oz. chicken stock
8 fl. oz. beer
2 lb. grated cheddar
1/2 oz. dry mustard
8 fl oz. heavy cream, hot
tabasco sauce AS NEEDED
Worcestershire Sauce, AS NEEDED
salt AS NEEDED
ground white pepper , AS NEEDED

Directions:
Directions:
In large pot heat butter over medium heat. Sweat onions, mushrooms, celery, and garlic until the onions are translucent. Add the flour and cook to make a blond roux, about 12 mins. Add the stock gradually, whisking constantly to work out any lumps. Simmer for 45 mins. or until the soup has a good flavor and velvety texture. Strain through a sieve. Now return to a simmer. Add beer and cheese and continue to heat soup gently until the cheese melts. DO NOT BOIL. Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream to the soup and bring the soup back to a simmer. Adjust consistency with stock if needed. Season with tabasco, Worcestershire, salt, and pepper.

Number Of Servings:
Number Of Servings:
makes 1 gallon
Preparation Time:
Preparation Time:
about 1 hr 15 min.
Personal Notes:
Personal Notes:
DELICIOUS!
Tanya graduated from a Culinary School and CAN SHE COOK!!!!!!!
Aunt Jackie

 

 

 

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