English cheddar cheese soup

4 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
¼ cup Flour
27 fluid ounce Chicken broth
2 Carrots
1 Onion; chopped
½ cup Leeks; Chopped
1 cup White wine
1 teaspoon Worcestershire sauce
2 cups Cheddar cheese; shredded
1 dash Red pepper
Salt
½ cup Cream

Directions

Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt.

Stir in cream, heat until hot. Do not boil. Serve.

Posted: Kaz Langridge 2:252/820 From: Recipes

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