"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheddar Cheese Soup Recipe

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

Jewell Dean Bundy Taylor
Added: Saturday, May 31, 2008


1 large onion, thinly sliced
1 c. chopped celery
1/4 c. butter or margarine

1/4 c. all-purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce

2 c. chicken broth
2 medium carrots, chopped (1 c.)
2 large potatoes, pared and cubed (3 c.)

3 c. milk

3 c. shredded cheddar cheese (12 oz.)
1/4 tsp. pepper
salt (optional)


Sauté onion and celery in butter 3 minutes or until soft.

Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.

Stir in broth, carrots and potatoes. Bring to boiling. Lower heat, cover and simmer, stirring occasionally, for 25 minutes or until potatoes are tender.

Add milk and cook over medium heat until almost boiling. DO NOT BOIL. Reduce heat to low. Stir in cheese until melted. Season with salt and pepper, to taste.

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