Cheddar Cheese Soup Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), minced | |
| Carrot | 1/3 Cup (16 tbs), grated | |
| Flour | 2 Tablespoon | |
| 3 cups lightly salted chicken stock | ||
| Dry mustard | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Light cream | 1 1/4 Cup (16 tbs) | |
| Cheddar Cheese | 1 1/2 Cup (16 tbs), grated | |
| Ale | 1 Cup (16 tbs) | |
Directions
Melt the butter in a saucepan.
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.
Stir constantly.
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.
Stir constantly.
Chef
