Creamy Cheddar Cheese Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Flour | 1/3 Cup (16 tbs) | |
| Dry mustard | 1 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Milk | 6 Cup (16 tbs) | |
| 3 tablespoons chicken seasoned stock base | ||
| Worcestershire sauce | 2 Teaspoon | |
| Celery | 1 1/2 Cup (16 tbs), thinly sliced | |
| Cheddar Cheese | 10 Ounce, shredded | |
| Chopped green pepper, pimento strips, toasted slivered almonds or cooked crumbled bacon for garnish | ||
Directions
1. Put butter and onion into a 4-quart glass bowl. Cook uncovered in microwave oven 4 minutes at HIGH, or until tender; stir after 1 minute.
2. Stir flour, mustard, garlic powder and paprika into onion butter. Add 3 cups milk gradually, stirring constantly. Mix in chicken stock base, Worcestershire sauce and celery. Cook uncovered in microwave oven 10 minutes at HIGH, or until slightly thickened; stir occasionally.
3. Stir remaining milk and cheese into sauce. Heat uncovered in microwave oven to serving temperature (about 8 minutes at HIGH), or if using Temperature Probe, set at 160°F and at HIGH; stir occasionally.
4. Serve soup topped with desired garnish.
2. Stir flour, mustard, garlic powder and paprika into onion butter. Add 3 cups milk gradually, stirring constantly. Mix in chicken stock base, Worcestershire sauce and celery. Cook uncovered in microwave oven 10 minutes at HIGH, or until slightly thickened; stir occasionally.
3. Stir remaining milk and cheese into sauce. Heat uncovered in microwave oven to serving temperature (about 8 minutes at HIGH), or if using Temperature Probe, set at 160°F and at HIGH; stir occasionally.
4. Serve soup topped with desired garnish.
Chef
