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Cammy's Creamy Cheshire Soup




Source of Recipe


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List of Ingredients




1/2 cup (1 stick) butter
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup flour
1/2 teaspoon baking soda
4 cups homemade chicken stock, or low-sodium canned chicken broth
4 cups milk (room temperature)
5 cups (about 1 pound) shredded Cheshire cheese (cheddar can be substituted)
Salt (optional)
Freshly ground white pepper to taste
Cayenne pepper to taste
Paprika to taste
Fresh minced parsley for garnish



Recipe



Melt butter in a heavy-bottomed saucepan over medium heat. Add chopped vegetable and saute until tender but not browned, about 5 minutes. Stir in flour and cook, stirring, until bubbly, 2 to 3 minutes. Stir in baking soda. Pour in stock and milk, blend well, then add cheese. Stir with wooden spoon until cheese melts and the mixture is well blended. (Do not let boil.) Season to taste with salt, peppers and paprika. Sprinkle with parsley just before serving. Makes 6 servings.