Old Drovers Inn Cheese Soup
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Well seasoned chicken stock||1 Quart|
|Mild cheddar cheese||6 Ounce, finely shredded|
|Sharp cheddar cheese||6 Ounce, finely shredded|
Heat butter in the top of a double boiler over direct heat.
Add the carrot, green pepper, onion, and celery; cook until tender but not brown.
Blend in the flour; cook and stir 1 minute.
Pour in the stock, cooking and stirring until thickened.
Set over boiling water.
Add the cheeses and stir until melted.
Thin to cream consistency with milk.
Strain the soup and season to taste with salt and pepper