Cheddar Cheese Soup from DoLores Kounovsky
Ingrediënten
- 1 large onion
- 2 large potatoes pared & cubed (3 c.)
- 1 cup chopped celery
- 3 cups milk
- ¼ cup butter or margarine
- 3 cups shredded sharp cheddar cheese
- ¼ cup all purpose flour
- 12 ounces
- ¾ teaspoon dry mustard
- ¼ teaspoon pepper
- 2 teaspoons Worcestershire sauce
- salt optional
- 2 cups chicken broth
- ½ pound kielbasa sausage optional
- 2 medium carrots chopped (1 cup)
Instructies
- Sauté onion and celery in butter in kettle 3 minutes or until soft.
- Stir in flour, mustard and Worcestershire sauce.
- Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
- Stir in broth, carrots, and potatoes.
- Optional: add kielbasa sausage cut into ¼" slices, if you wish.
- Bring to boiling.
- Lower heat; cover; simmer, stirring occasionally, 25
- minutes or until potatoes and carrots are tender.
- Add milk.
- Cook over medium heat until ALMOST boiling; do not boil.
- Reduce heat to low; stir in cheese until melted.
- Add pepper and salt, if you wish.
- Ladle into soup tureen or heated soup bowls.
- Garnish with extra cheese.
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