Cheddar Cheese Soup
This soup is quick to prepare, can be made ahead, is easily doubled if you have a large pot, and is open to lots of variations.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
3 Tablespoons butter
1 large red bell pepper, coarsely chopped
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 can (13 1/2 ounces) chicken broth
1 can (13 1/2 ounces) vegetable broth
1 can evaporated milk
4 cups (1 pound) cheddar cheese, cubed
1 cup thinly sliced scallions
Melt the butter in a heavy 3-quart saucepan.
Add the peppers, and cook over medium heat, stirring often until just softened, about 4 minutes.
Stir in the flour and mustard.
Cook, stirring 1 minute.
Slowly whisk in the broth, then cook, stirring often, until the soup comes to a boil and thickens slightly.
Stir in the milk and return to just boiling.
Take the pan off the heat and add the cheese, 1 cup at a time, stirring until each cupful is melted.
Stir in the scallions.
Season to taste with salt and pepper.
Serve immediately or let cool, and refrigerate up to two days before serving.
Reheat very gently and do not let the soup boil or the cheese may separate.
This recipe makes 4 to 6 main course servings.
You can add any type of vegetable, such as broccoli florets or asparagus tips.
Herbs such as thyme or sage can also be added.
Posted by Sass
Based on individual serving.
Total Fat: 39 g
Carbohydrates: 51 g
Protein: 42 g
Source: Pillsbury Quick & Easy Bake-Off
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