Cheddar Cheese Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Celery | 1/4 Cup (16 tbs), minced | |
| Water | 4 Cup (16 tbs) | |
| Vegetable bouillon cubes | 3 | |
| 1/2 teaspoon powdered mustard | ||
| Paprika | 1/2 Teaspoon | |
| 2 tablespoons cornstarch or arrowroot 1/4 cup cold milk | ||
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, chopped (Garnish:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter over low heat in a 3-quart saucepan. Add carrot, onion and celery. Saute for 5 minutes. Add water, bouillon cubes, mustard and paprika. Simmer covered for 15 minutes.
Combine cornstarch or arrowroot with milk and stir until smooth. Add to soup, mixing well. Cook uncovered over low heat for 5 minutes. Do not boil. Add grated cheese and stir until melted.
Season to taste with salt and pepper. Serve hot, garnished with fresh parsley.
Combine cornstarch or arrowroot with milk and stir until smooth. Add to soup, mixing well. Cook uncovered over low heat for 5 minutes. Do not boil. Add grated cheese and stir until melted.
Season to taste with salt and pepper. Serve hot, garnished with fresh parsley.
Chef
