Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Cheddar-Vegetable Soup




Source of Recipe


Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 large yellow onion, chopped

1/4 cup vegetable oil

1 large red bell pepper, cut into 1/4-inch strips

2 boiling potatoes (about 1 pound), peeled and cut into 1/2-inch cubes

2 zucchini (about 1 pound), scrubbed, halved lengthwise and cut crosswise into 1/2-inch slices

1 (10-ounce) package frozen corn, thawed

1/3 cup all-purpose flour

4 cups chicken broth

2 cups milk

1/8 teaspoon cayenne pepper, or to taste

Salt and black pepper to taste

10 ounces extra-sharp Cheddar cheese, grated (about 3-1/2 cups)


Recipe



1. In a heavy skillet, cook the onion in the oil over moderately low heat, stirring, until it is softened. Stir in the bell pepper, potatoes, zucchini and corn. Cook the mixture, stirring, for 3 minutes.

2. Add the broth in a stream, stirring, and stir in the milk, cayenne pepper, salt and black pepper. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened.

3. Add the Cheddar cheese in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate.

Yields about 11 cups, serves 6 to 8