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Spicy Cheese Soup Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Canned beef bouillon||10 1⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Milk||4 Cup (64 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Sharp cheddar cheese||2 Cup (32 tbs), grated|
|Wieners||1 Pound, sliced|
|Frozen mixed vegetables||11 Ounce, cooked (1 Package)|
|Cubed cooked potatoes||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Calories 491 Calories from Fat 322
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 19.6 g97.8%
Trans Fat 0 g
Cholesterol 100.6 mg
Sodium 1123.6 mg46.8%
Total Carbohydrates 17 g5.5%
Dietary Fiber 2.2 g8.6%
Sugars 6 g
Protein 22 g44.6%
Vitamin A 50.6% Vitamin C 11.5%
Calcium 47.1% Iron 12.4%
*Based on a 2000 Calorie diet
Add onion and celery and cook gently until onion is yellow.
Stir in flour, mustard, cayenne, nutmeg, salt and pepper and let bubble up well.
Remove from heat and add bouillon, water and milk all at once.
Stir to blend, return to moderate heat and cook, stirring, until mixture comes to boiling point.
Stir in Worcestershire sauce and cheese, and heat, stirring, until cheese is melted.
Do not boil.
Brown wieners in 1 tbsp.butter.
Add to soup along with vegetables and potatoes.