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Vermont Cheddar Cheese Soup

Source of Recipe


Southern Lady magazine



List of Ingredients



• ¼ cup butter
  
• 1 cup chopped yellow onion
  
• ½ cup chopped carrot
  
• ½ cup chopped celery
  
• 1 Tbsp minced garlic
  
• 1 cup dry white wine
  
• 1/3 cup all-purpose flour
  
• 1 quart chicken broth
  
• 2 cups heavy whipping cream
  
• 2 Tbsp fresh lemon juice
  
• 4½ tsp sugar
  
• 1 tsp paprika
  
• 1 tsp ground mustard
  
• ¾ tsp salt
  
• ½ teaspoon each: garlic powder, ground red pepper, black pepper
  
• 24 ounces Vermont Cheddar cheese, grated
  
• Garnish: pumpernickel croutons; grated Vermont Cheddar cheese
  






Instructions



1. In a Dutch oven, melt butter over medium heat.
   Add onion, carrot, celery and garlic; cook for 10 minutes, stirring occasionally, until tender. Add wine; cook for 8 to 10 minutes, stirring occasionally, until liquid is almost evaporated.
   
   
2. Add flour; cook for 3 minutes, stirring constantly.
   Gradually add chicken broth, stirring constantly, until smooth. Add cream, lemon juice, sugar, paprika, ground mustard, salt, garlic powder, red pepper and pepper. Bring to a simmer.
   
   
3. Reduce heat to low.
   Add cheese, stirring until cheese is melted. Garnish with pumpernickel croutons and grated cheese, if desired.
   
   Makes about 2 quarts.