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Wisconsin Cheddar Soup

Source of Recipe


The Seattle Times






List of Ingredients



• 2 Tbsp butter
  
• 2 Tbsp canola oil
  
• 1 cup finely chopped onion
  
• 3/4 cup finely chopped celery
  
• 3/4 cup finely chopped carrot
  
• 2 (14-1/2-ounce) cans chicken broth plus enough water to equal 4 cups (divided)
  
• 1/4 cup flour
  
• 3/4 cup half-and-half or whipping cream
  
• 3 cups grated medium Cheddar cheese
  
• 1/2 tsp Worcestershire sauce
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. In a medium pot, heat the butter and oil over medium heat.
   
   
2. Add the onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook an additional 5 minutes. Stir in the flour and cook 1 minute (the mixture will be very thick).
   
   
3. Add the remaining broth slowly, stirring to smooth out the flour. Bring to a boil. Reduce the heat and simmer 15 minutes, stirring often. Remove the pan from the heat and stir in the half-and-half, grated cheese, Worcestershire, salt and pepper. Place back on low heat 5 minutes until cheese has melted. Hold on low heat.
   
   Makes 6 servings.