posted by Connie 10-10-98 8:07 PM
Wisconsin Cheddar Cheese Soup
1/2 cup finely chopped onions
4 Tbsp. butter
4 Tbsp. flour
1 1/2 Tbsp. cornstarch
4 cups chicken stock
4 cups milk
1 cup cooked, chopped carrots
1 cup cooked, chopped celery
chopped parsley
1/8 tsp. paprika
1/2 lb. pkg. Wisconsin Cheddar cheese, finely cut
Saute onions in butter until tender and glassy. Add flour and cornstarch, blending well. Add stock and milk gradually, stirring constantly.
When boiling, add carrots, celery, paprika and cheese. Cook over low heat until cheese is melted. Add salt, if necessary.
Serve hot with finely chopped parsley.