It’s been so cold here over the past few days like it has been in many places. Soup seemed like a logical choice for dinner so off I went to search out a recipe in my cookbooks.
This recipe has a lot of ingredients but they all work together to make a wonderful, flavorful soup. This recipe is not hard to make and it helps to get all the ingredients ready before you start since it cooks up quickly.
The croutons are from my recipe that I posted yesterday and they are great in this soup! Here’s the link ~ Make Your Own Croutons
Cheddar Cheese Soup
6 tbsps butter
3/4 cup minced onion
3/4 cup minced carrot
1/2 cup minced celery
4 tbsps flour
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika
pinch cayenne pepper
4 cups chicken broth
1 cup heavy cream
2 tbsps dry sherry
3 cups grated sharp cheddar cheese
1/4 chopped parsley for garnish
In a large pot, melt the butter and saute the onion, carrots, and celery for about 8 minutes. Sprinkle in the flour and all the seasonings and blend. Gradually add the chicken broth, stirring constantly until thickened. Reduce the heat to a simmer and add the cream and sherry, stirring. Add the cheese in cupfuls, stirring each until melted into the soup.
Garnish with parsley and croutons, if desired, and serve at once.
Makes 4-6 servings.