Gallagher's cheddar cheese soup

1 Servings

Ingredients

Quantity Ingredient
2 cups Water
⅓ cup Each: finely chopped; carrots and celery
1 cup Finely chopped green onions
½ cup Butter
1 Medium-size white onion; chopped
4 cups Milk
4 cups Chicken broth
1 Jar Pasteurized process cheese spread; (such as Cheez Whiz) (15-ounce)
Salt and Ground Black Pepper to taste
¼ teaspoon Catenne pepper
1 tablespoon Prepared mustard

Directions

This was a very popular soup at the former Gallagher's restaurants in Houston.

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain.

Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk.

Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings.

Source: Houston Chronicle

Posted to recipelu-digest Volume 01 Number 570 by jecraig@... on Jan 21, 9

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