Cheddar Cheese Soup
Cheddar cheese originally came from the English town of Cheddar, where it was
made as early as the sixteenth century.
- 1 small onion, chopped
- 1 medium stalk celery, thinly sliced
- 2 tablespoons
butter or margarine
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1 (10 3/4 ounce) can condensed chicken broth
- 1 cup
- 2 cups (8 ounces) shredded Cheddar cheese
- Cover and simmer onion and celery in butter in 2-quart saucepan until onion is
tender, about 5 minutes.
- Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until
smooth and bubbly; remove from heat.
- Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
- Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally,
just until cheese is melted. Do not boil the soup after the cheese has been added,
as the soup may separate.
- Sprinkle soup with paprika.
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