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Cheese Soup

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Ingredients
  Butter 2 Ounce
  Onions 2 Medium, chopped
  Flour 2 Tablespoon
  Chicken stock 4 Fluid Ounce
  Milk 1 1⁄2 Pint
  Cheddar cheese 12 Ounce, grated
  Gruyere cheese 3 Ounce, grated
  Prepared mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
Directions

In a large heavy saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and cook for 8 to 10 minutes or until they are golden.
Stir in the flour and cook, stirring, for 2 to 3 minutes.
Remove the pan from the heat and gradually stir in the stock.
When the mixture is smooth, stir in the milk.
Add the cheese and the mustard.
Return the pan to low heat.
Cook, stirring, until the cheese melts.
Do not allow the soup to reach boiling point.
Remove the pan from the heat.
Season with salt, pepper and paprika.
The amount of seasoning depends on the strength of the cheese, and it is advisable to taste and season as the soup requires.
Add the Worcestershire sauce and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Cheese

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