Wisconsin Cheddar Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
2 tbsp: Canola oil,
1 cup: Finely chopped onion,
3/4 cup: Finely chopped celery,
3/4 cup: Finely chopped carrot,
2 can: , (14 1/2-ounce) chicken broth plus enough, divided
Water to equal 4 cups,
1/4 cup: Flour,
3/4 cup: Half-and-half or whipping cream,
3 cup: Grated medium cheddar cheese,
1/2 tsp: Worcestershire sauce,
1/4 tsp: Salt,
Freshly ground black pepper to taste,
Directions:
1. In a medium pot, heat the butter and oil over medium heat. Add the
onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook
an additional 5 minutes.
2. Stir in the flour and cook 1 minute. (The mixture will be very thick.)
3. Add the remaining broth slowly, stirring to smooth out the flour. Bring
to a boil. Reduce the heat and simmer 15 minutes, stirring often.
4. Remove the pan from the heat and stir in the half-and-half, grated
cheese, Worcestershire, salt and pepper. Place back on low heat for 5
minutes until the cheese has melted. Hold on low heat.
Recipe by: Seattle Times, 1/22/97
Posted to MC-Recipe Digest V1 #861 by MsRooby on Oct
23, 1997
Source from luhu.jp
onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook
an additional 5 minutes.
2. Stir in the flour and cook 1 minute. (The mixture will be very thick.)
3. Add the remaining broth slowly, stirring to smooth out the flour. Bring
to a boil. Reduce the heat and simmer 15 minutes, stirring often.
4. Remove the pan from the heat and stir in the half-and-half, grated
cheese, Worcestershire, salt and pepper. Place back on low heat for 5
minutes until the cheese has melted. Hold on low heat.
Recipe by: Seattle Times, 1/22/97
Posted to MC-Recipe Digest V1 #861 by MsRooby
23, 1997
Source from luhu.jp