Time 30m Yield 6-8 servings (2 quarts). Number Of Ingredients 11 Steps:
In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Yield 6 Number Of Ingredients 6 Steps:
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Number Of Ingredients 0 Steps:
Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar. See all 50 Easy Soups
Time 30m Yield 6 servings Number Of Ingredients 13 Steps:
Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
Time 45m Number Of Ingredients 9 Steps:
In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes. Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
Time 20m Yield 5 cups, 4 serving(s) Number Of Ingredients 10 Steps:
Melt butter in saucepan, and sauté onion and carrots until tender. Blend in flour, paprika, dry mustard and bouillon cubes. Gradually stir in milk and water. Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil. Remove from heat. Gradually add cheese, continually stirring until melted. Serve immediately sprinkled with chopped parsley.
Yield 10 Number Of Ingredients 10 Steps:
Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid. Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Time 1h30m Yield 6 servings Number Of Ingredients 15 Steps:
Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened. Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.
More about “cheddar cheese soup recipes”
Time 25m Yield 8 servings, about 1 cup soup each Number Of Ingredients 10 Steps:
Cook and stir onion in margarine in large saucepan on medium-high heat until tender. Add flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat. Stir in cheese until completely melted. Serve hot with crackers.
