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Napa Valley Cheese Soup Recipe

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This recipe for Napa Valley Cheese Soup is from Our Family 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:  
½ cup diced carrots
½ cup diced celery
4½ cups Chicken Stock, low sodium
½ cup diced zucchini
2 T butter
2 T finely chopped onion
½ cup flour
1 cup sharp cheddar cheese
¼ cup Parmesan cheese
10 drops hot sauce (optional)
salt to taste
¼ tsp white pepper
½ cup California dry wine
1½ cups cream
Directions:
Directions:
1. Add carrots and celery to 1½ cups Chicken stock in a 1-2 Qt saucepan. Bring to a boil; cover and simmer 10 minutes. Add zucchini and simmer another 5 minutes.

2. Melt butter in a 4-5 Qt saucepan over medium heat; add onion and sauté until transparent.

3. Blend in flour and cook 5-7 minutes, stirring constantly, being careful not to brown.

4. Slowly stir remaining cups of chicken stock into flour mixture, whisking over low heat, until sauce thickens. Add remaining cheeses and stir until melted.

5. Season with hot sauce, salt, pepper and wine.

6. Stir in cream prior to serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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