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Cheddar Cheese Soup

The.french.connection's picture
Ingredients
  Onion 1 , minced
  Carrot 1 , minced
  Celery stalk 1⁄2 , minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Condensed chicken broth 21 1⁄2 Ounce, undiluted (2 Cans, 10 3/4 Ounces Each)
  Worcestershire sauce 1⁄2 Teaspoon
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Milk/Half and half 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Croutons 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Chopped parsley 1 Tablespoon
Directions

Microwave: Combine butter, onion, carrot, and celery in 2 1/2-quart glass bowl.
Cover tightly with Sa-ran Wrap, turning back edge to vent.
Microcook at 100% power 5 minutes, stirring once.
Blend in flour until smooth.
Blend in chicken broth and Worcestershire.
Recover, leaving vent, and microcook at 100% power 5 minutes, stirring once.
Gradually add cheese, stirring until smooth.
Add milk and salt.
Recover and microcook at 70% power 6 minutes, or until steamng hot.
Ladle into soup bowls and top with croutons and chopped parsley.
Conventional: Saute onion, carrot, and celery in butter in large saucepan.
Stir in flour until smooth.
Gradually add chicken broth and Worcestershire sauce.
Heat to simmering.
Cover and simmer 10 minutes, or until vegetables are tender.
Stir in cheese until melted.
Add milk and heat.
Season with salt.
Ladle into soup bowls and top with croutons and chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Everyday

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