This cheese soup recipe has been a family favorite for many years. It has also been a life-saver for friends when they are sick. It was the only nutrition a friend could keep down when she had morning sickness and today I made it to take to my daughter who has just had her wisdom teeth removed! It is not as heavy as a lot of cheese soups are and the vegetables add nutrition and flavor.
Provided by Texas Poofy
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
- Finely chop the small onion.
- In a large pan, melt the butter and saute the onion until wilted.
- Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
- Add the milk and vegetable mixture and bring to a boil.
- Add the salt and pepper, dry mustard and cayenne pepper.
- Grate the cheddar cheese and add the cheese to the mixture.
- Stir until the cheese is melted and the soup is well blended.
- Do not boil the soup after the cheese is added. You risk having the cheese separate.
Nutrition Facts : Calories 323.8, Fat 23.9, SaturatedFat 14.9, Cholesterol 71.5, Sodium 599.6, Carbohydrate 12.5, Fiber 0.7, Sugar 1.3, Protein 15
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