Velvet Cheese Soup
Source of Recipe
Gallery Buffet Soup Cookbook by Dallas Museum of Art League
Recipe Introduction
A wonderful and comforting soup!
* Exported from MasterCook *
Velvet Cheese Soup
Recipe By : Dallas Museum of Art League
Serving Size : 6 Preparation Time :0:00
Categories : Family, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup onion -- finely chopped
1/2 cup carrots -- finely chopped
1/2 cup celery -- finely chopped
1/3 cup green pepper -- seeded and finely
-- chopped
4 tablespoons butter
4 tablespoons flour
4 cups chicken broth -- heated
4 cups Vermont cheddar cheese -- grated
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1/4 cup heavy cream (to 1/3 cup)
salt -- to taste
In large saucepan, saute onion, carrots, celery, and green pepper in butter 10 minutes or until tender. Stir in flour and cook a few more minutes. Add heated chicken broth, a little at a time. Bring to a slow boil, stirring often. Simmer, partially covered, 30 minutes.
Strain mixture and return to saucepan. Stir in grated cheese and continue to stir until completely melted. Add mustard, cayenne pepper, and cream. Add salt to taste.
Judi's notes: This is a delicious soup. I use half-and-half instead of heavy cream. I also increase the cream to 1/2 cup using 3-1/2 cups chicken broth instead of the 4 cups called for. A little dry white wine (about 1/3 cup) is a nice addition to the soup also (optional).
Source:
"Gallery Buffet Soup Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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