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The Stockman Restaurant Cheese Soup Recipe
|Carrots||1 Cup (16 tbs), grated|
|Celery||1 Cup (16 tbs), minced|
|Onion||1⁄2 Cup (8 tbs), minced|
|Chicken stock||1 1⁄2 Quart|
|Cream||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||3⁄4 Pound|
|White pepper||1⁄2 Teaspoon|
|Worcestershire sauce||3 Tablespoon|
Calories 961 Calories from Fat 487
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 32.9 g164.7%
Trans Fat 0 g
Cholesterol 143.8 mg
Sodium 1297.1 mg54%
Total Carbohydrates 92 g30.7%
Dietary Fiber 1.8 g7.3%
Sugars 33.8 g
Protein 26 g51.7%
Vitamin A 107% Vitamin C 7.3%
Calcium 61.5% Iron 11.5%
*Based on a 2000 Calorie diet
1.In a pan, put chicken stock and cook onion, carrots and celery in it until soft.
2.Pour cream in the stock and leave the stock for some time.
3.In a big skillet, heat butter and when it starts melting put flour in it and stir well.
4.Put the stock mixture kept aside in the skillet and stir to make a sauce thick in consisitency.
5.Put salt, pepper, cheese and Worcestershire sauce in the skillet and continue stirring till the cheese starts melting.