Cream of Cheddar Soup - Rachael Ray |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another great comfort soup from a Rachael Ray book. Ingredients:
2 tablespoons butter |
1 large yellow onion, chopped |
3 garlic cloves, chopped |
1 teaspoon hot red pepper flakes, crushed |
salt and pepper |
1 tablespoon ground cumin |
2 tablespoons flour |
1 quart chicken stock |
1 cup heavy cream |
4 cups aged cheddar cheese, grated |
Directions:
1. Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
2. Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
3. Turn off heat. While whisking add the grated cheese in 3 additions.
4. Serve soup immediately.
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