Spicy Cheese Soup
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Canned beef bouillon||10 1⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Milk||4 Cup (64 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Sharp cheddar cheese||2 Cup (32 tbs), grated|
|Wieners||1 Pound, sliced|
|Frozen mixed vegetables||11 Ounce, cooked (1 Package)|
|Cubed cooked potatoes||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Heat 1/4 cup butter in large heavy saucepan.
Add onion and celery and cook gently until onion is yellow.
Stir in flour, mustard, cayenne, nutmeg, salt and pepper and let bubble up well.
Remove from heat and add bouillon, water and milk all at once.
Stir to blend, return to moderate heat and cook, stirring, until mixture comes to boiling point.
Stir in Worcestershire sauce and cheese, and heat, stirring, until cheese is melted.
Do not boil.
Brown wieners in 1 tbsp.butter.
Add to soup along with vegetables and potatoes.