Old drover's inn cheese soup

8 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
½ cup Carrots, chopped
½ cup Green Pepper, chopped
½ cup Celery, chopped
½ cup Onion, minced
⅓ cup Flour
1 quart Chicken Stock
6 ounces Mild Cheddar Cheese, grated
6 ounces Sharp Cheddar Cheese,
Grated
4 cups Milk
Salt And Pepper, to taste

Directions

Melt butter in the top of a double boiler. Add vegetables and braise until tender. Blend in flour and cook 1 minute, stirring constantly.

Add stock and cook until thickened, stirring. (If you use chicken stock, season it before adding). Now place over boiling water in the top of a double boiler, add cheeses, and cook until they melt. Add milk to thin the mixture until it is creamy and smooth. Season with salt and pepper. Strain. Reheat in the double boiler. Serve hot.

Makes 2 quarts.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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