Cheese Soup Recipe
Ingredients
| Onion | 7 Medium, sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Bouillon cubes | 2 | |
| Carrot | 1 | |
| Milk | 1 Quart | |
| American Cheese | 1 1/2 Cup (16 tbs), shredded | |
| Cooked peas - 1/2cup | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In large saucepan saute onion and celery in butter for about 5 minutes.
2. Stir in flour and mustard and remove from heat.
3. In 2 cups of hot water dissolve bouillon cubes.
4. To the onion mixture in the saucepan add bouillon and carrot and bring to a boil, stirring constantly.
5. Simmer covered, for 15 minutes until vegetables are tender.
6. Add milk and heat almost to boiling and then add 1 1/4 cups cheese and peas.
7. Simmer stirring, until cheese melts.
SERVING
8. Add salt and pepper and garnish with remaining cheese.
9. Serve with croutons.
1. In large saucepan saute onion and celery in butter for about 5 minutes.
2. Stir in flour and mustard and remove from heat.
3. In 2 cups of hot water dissolve bouillon cubes.
4. To the onion mixture in the saucepan add bouillon and carrot and bring to a boil, stirring constantly.
5. Simmer covered, for 15 minutes until vegetables are tender.
6. Add milk and heat almost to boiling and then add 1 1/4 cups cheese and peas.
7. Simmer stirring, until cheese melts.
SERVING
8. Add salt and pepper and garnish with remaining cheese.
9. Serve with croutons.
Chef
