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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a very hearty soup. I love cheese soups and this is as filling as the rest of them. I like to serve this with croutons. Ingredients:
1/4 cup butter |
1/2 cup finely diced onion |
1/2 cup finely diced carrot |
1/2 cup finely diced celery |
1/4 cup flour |
1 1/2 tablespoons cornstarch |
1 quart chicken stock |
1 quart milk |
1/8 teaspoon baking soda |
1 cup grated cheddar cheese (or more) |
salt and pepper |
2 tablespoons parsley, chopped fine |
Directions:
1. Melt butter in a pot; add onion, carrots, celery and saute over low heat until soft.
2. Add flour and cornstarch and cook until bubbly.
3. Add stock and milk and make a smooth sauce.
4. Add soda and the grated cheese.
5. Season with salt and pepper.
6. Add parsley a few minutes before you serve.
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