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Cheddar Cheese Soup

Veggie.Lover's picture
Ingredients
  Butter 3 Tablespoon
  Grated carrot 1⁄4 Cup (4 tbs)
  Minced fresh onion 1⁄4 Cup (4 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Water 4 Cup (64 tbs)
  Vegetable bouillon cubes 3
  Powdered mustard 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cornstarch/Arrowroot 2 Tablespoon
  Grated sharp cheddar cheese 1 Cup (16 tbs)
  Chopped fresh parsley 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter over low heat in a 3-quart saucepan. Add carrot, onion and celery. Saute for 5 minutes. Add water, bouillon cubes, mustard and paprika. Simmer covered for 15 minutes.
Combine cornstarch or arrowroot with milk and stir until smooth. Add to soup, mixing well. Cook uncovered over low heat for 5 minutes. Do not boil. Add grated cheese and stir until melted.
Season to taste with salt and pepper. Serve hot, garnished with fresh parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
5 Minutes

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