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Cheddar Cheese Soup Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Cup (16 tbs), minced|
|Carrot||1 Cup (16 tbs), grated|
|Chicken stock||3 Cup (48 tbs), salted|
|Dry mustard||1⁄2 Teaspoon|
|Light cream||1 1⁄4 Cup (20 tbs)|
|Cheddar cheese||1⁄2 Pound, grated|
|Ale||1 Cup (16 tbs)|
Calories 692 Calories from Fat 491
% Daily Value*
Total Fat 56 g85.9%
Saturated Fat 34.3 g171.6%
Trans Fat 0 g
Cholesterol 178.4 mg
Sodium 664.8 mg27.7%
Total Carbohydrates 27 g9.2%
Dietary Fiber 2 g8.1%
Sugars 11.7 g
Protein 22 g44.1%
Vitamin A 147.2% Vitamin C 10.2%
Calcium 49.3% Iron 8.8%
*Based on a 2000 Calorie diet
Add the onion and carrot.
Cover and cook over low heat 5 minutes.
Stir in the flour.
Continue cooking 3-4 minutes, gradually adding the stock and stirring all the time.
Add the mustard and paprika.
Simmer 20-25 minutes or until the vegetables are tender. (For a smooth soup, it may now be blended or passed through a sieve.)
Add the cream, cheese, and ale.
Simmer until the soup is heated through and the cheese is melted.