*  Exported from  MasterCook  *

                       Vermont Cheddar Cheese Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:50
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tbsp          Unsalted Butter
     1/2  C             Celery -- chopped
     3/4  C             Green Onions -- thinly sliced
     1/2  C             Yellow Onion -- chopped
   3      Tbsp          All-Purpose Flour
     1/8  Tsp           Nutmeg -- ground
     1/8  Tsp           Black Pepper -- ground
   2      C             Chicken Stock Or Low-Sodium Broth
   2      C             Light Cream
   2      C             Whole Milk
     3/4  tsp           Salt
     1/8  tsp           Red Pepper (Cayenne) -- ground
  12      oz            Sharp Cheddar Cheese -- shredded

1. In a large saucepan, melt butter over moderately high heat. Add the
celery, 1/2 cup of green onions and the yellow onions. Saute for 5 mins or
until tender. Stir in flour, nutmeg and black pepper and cook for 2 mins,
stirring constantly.
2. Whisk in the stock and bring to a boil. Lower the heat, cover, and
simmer for 15 mins, stirring occasionally. Stir in the cream, milk, salt,
and ground red pepper. Heat just until the soup begins to bubble.
3. Add the cheese, one handful at a time, and whisk constantly until
melted. (Do not let boil.) Ladle into bowls and garnish with the remaining
1/4 cup of green onions. Makes six 1-cup servings.

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NOTES : This is the traditional version. (See Golden Cheese Soup for the
healthier version of this soup.)




from my kitchen to------------------------------->yours.....
Dan Klepach


... Going out of my mind... be back in 5 minutes.
___ Blue Wave/QWK v2.12

--- DB 1.39/004485
* Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101)