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Cheddar Cheese Soup Recipe

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This recipe for Cheddar Cheese Soup is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 fl. oz. clarified butter
6 oz. minced onions
3 oz. thinly sliced mushrooms
3 oz. rough cut celery
1 oz. minced garlic
6 oz. flour
96 fl. oz. chicken stock
8 fl. oz. beer
2 lb. grated cheddar
1/2 oz. dry mustard
8 fl oz. heavy cream, hot
tabasco sauce AS NEEDED
Worcestershire Sauce, AS NEEDED
salt AS NEEDED
ground white pepper , AS NEEDED
Directions:
Directions:
In large pot heat butter over medium heat. Sweat onions, mushrooms, celery, and garlic until the onions are translucent. Add the flour and cook to make a blond roux, about 12 mins. Add the stock gradually, whisking constantly to work out any lumps. Simmer for 45 mins. or until the soup has a good flavor and velvety texture. Strain through a sieve. Now return to a simmer. Add beer and cheese and continue to heat soup gently until the cheese melts. DO NOT BOIL. Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream to the soup and bring the soup back to a simmer. Adjust consistency with stock if needed. Season with tabasco, Worcestershire, salt, and pepper.
Number Of Servings:
Number Of Servings:
makes 1 gallon
Preparation Time:
Preparation Time:
about 1 hr 15 min.
Personal Notes:
Personal Notes:
DELICIOUS!
Tanya graduated from a Culinary School and CAN SHE COOK!!!!!!!
Aunt Jackie

 

 

 

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