Cheese Soup With Passport Scotch
|All purpose flour||4 Tablespoon|
|Chicken broth/Chicken bouillon||4 Cup (64 tbs)|
|Grated cheese||3 Cup (48 tbs) (Cantal / Muenster / Cheddar)|
|Milk||2 Cup (32 tbs)|
|Scotch||3 Teaspoon (Passport)|
Melt butter in double boiler.
Sprinkle in flour.
Boil until thickened.
Add cheese and milk.
Stir until all cheese is melted.
Keep cooking about 10 minutes.
When ready to serve, lace with Passport Scotch.