Cheddar Cheese Soup
Cheddar Cheese Soup

Cheddar Cheese Soup

Category

Source: Betty Crocker's International Cookbook
Rating: 9/10
The village of Cheddar, in southwest England, is one of the most charming spots in Britain, famed for its spectacular ravine and wonderful caves. Cheddar cheese was first made in Cheddar in the sixteenth century. Early English settlers brought the formula to the United States and Canada. Cheddar Cheese Soup is a great favorite in Britain, Canada, New Zealand and Australia.

Yields1 Serving
 1 small onion
 1 medium stalk celery, thinly sliced
 2 tbsp margarine or butter
 2 tbsp flour
 ¼ tsp pepper
 ¼ tsp dry mustard
 10 ¾ oz can condensed chicken broth
 1 cup milk
 2 cups shredded Cheddar cheese (8 oz)
 paprika
1

Cover and simmer onion and celery in butter in 2 quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika.

Ingredients

 1 small onion
 1 medium stalk celery, thinly sliced
 2 tbsp margarine or butter
 2 tbsp flour
 ¼ tsp pepper
 ¼ tsp dry mustard
 10 ¾ oz can condensed chicken broth
 1 cup milk
 2 cups shredded Cheddar cheese (8 oz)
 paprika

Directions

1

Cover and simmer onion and celery in butter in 2 quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika.

Notes

Cheddar Cheese Soup
IngredientsDirections