Cheddar Cheese Soup
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Cup (16 tbs), minced|
|Carrot||1 Cup (16 tbs), grated|
|Chicken stock||3 Cup (48 tbs), salted|
|Dry mustard||1⁄2 Teaspoon|
|Light cream||1 1⁄4 Cup (20 tbs)|
|Cheddar cheese||1⁄2 Pound, grated|
|Ale||1 Cup (16 tbs)|
Melt the butter in a saucepan.
Add the onion and carrot.
Cover and cook over low heat 5 minutes.
Stir in the flour.
Continue cooking 3-4 minutes, gradually adding the stock and stirring all the time.
Add the mustard and paprika.
Simmer 20-25 minutes or until the vegetables are tender. (For a smooth soup, it may now be blended or passed through a sieve.)
Add the cream, cheese, and ale.
Simmer until the soup is heated through and the cheese is melted.