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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheddar-Cheese Soup Recipe

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This recipe for Cheddar-Cheese Soup is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp margarine or butter
1/2 c. each finely chopped carrots,celery, onion and green pepper
1/4 c. flour
4 c. chicken broth
3 c. (lightly packed) shredded sharp Cheddar cheese
2 c. cold milk
Salt and pepper to taste
1 Tbsp chopped parsley
Directions:
Directions:
Melt margarine over low heat, in top of 3 qt. double broiler. Add vegetables and cook slowly without browning, stirring constantly, about 5 minutes. Sprinkle flour over vegetables and stir well for a minute, then gradually add chicken broth. Continue cooking over low heat stirring constantly, until it comes to a boil and has thickened slightly; then cook at least 5 minutes longer. Add Cheddar cheese and stir constantly, over low heat until cheese has just melted; then gradually add milk. Place over boiling water and continue cooking until scalding hot, stirring constantly about 2 minutes. Season to taste with a little salt and pepper; pour in warmed tureen, sprinkle with chopped parsley and serve at once.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Two Tbsp of dry sherry may be added along with the milk. If desired, the vegetables may be strained out of the soup or pureed in a blender before adding the cheese.

 

 

 

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