Cheddar Sherry Soup Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Stalk celery | 1 Large, finely chopped | |
| Carrot | 1 Large, finely chopped | |
| Green onions | 3 , thinly sliced | |
| All purpose flour | 3 Tablespoon | |
| Vegetable stock | 3 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs) | |
| 1/4 cup dry or cream sherry | ||
| Pepper white | 1 | |
| Ground nutmeg | ||
| Chopped parsley | ||
Directions
In a 3 quart pan over medium heat, melt butter.
Add celery and carrot and cook, stirring occasionally, for 5 minutes.
Add onions and cook for 3 minutes.
Stir in flour and cook for 1 more minute.
Gradually stir in stock and cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese to soup and cook, stirring, until cheese is melted.
Add sherry, then stir in pepper and nutmeg to taste.
Garnish with chopped parsley.
Add celery and carrot and cook, stirring occasionally, for 5 minutes.
Add onions and cook for 3 minutes.
Stir in flour and cook for 1 more minute.
Gradually stir in stock and cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese to soup and cook, stirring, until cheese is melted.
Add sherry, then stir in pepper and nutmeg to taste.
Garnish with chopped parsley.
Chef
