Cotton Row Cheese Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Old english cheese||1 Pound|
|Croutons||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1) Melt the margarine or butter in a 4-quart Dutch oven and add the celery, carrot and onion. Cook till the vegetables are tender.
2) Add the flour and stir till it is well combined and then add the milk, chicken broth and baking soda. Stir well.
3) Add the cheese and, stirring constantly, cook over low flame till the cheese has melted.
4) Serve hot after ladling into bowl and sprinkling with paprika. Croutons can be served alongside with soup.