Cheddar Sherry Soup
|Celery stalk||1 Large, finely chopped|
|Carrot||1 Large, finely chopped|
|Green onions||3 , thinly sliced|
|All purpose flour||3 Tablespoon|
|Vegetable stock||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Dry sherry/Cream sherry||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Ground nutmeg||To Taste|
|Parsley||1 Teaspoon, chopped|
In a 3 quart pan over medium heat, melt butter.
Add celery and carrot and cook, stirring occasionally, for 5 minutes.
Add onions and cook for 3 minutes.
Stir in flour and cook for 1 more minute.
Gradually stir in stock and cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese to soup and cook, stirring, until cheese is melted.
Add sherry, then stir in pepper and nutmeg to taste.
Garnish with chopped parsley.