I am discovering, in the need to crank these recipes out, that many of the soups make a nice dinner on Sunday night and don't take too much time. Of course, I don't get to write up the recipe until the following Friday when things simmer down, but nevertheless, they get cooked, and we have something different to eat.
So, Sunday evening, we had Cheese Soup, from, where else, Vermont. It took about half an hour, and was tasty and required no weird ingredients that could not be purchased at Safeway. I highly recommend it in these last few weeks of cold wet weather before it gets hot. I just made it with Safeway extra sharp Cheddar, but if you had Vermont Cheddar, I bet this would be really good.
2 tablespoons butter
1 onion, finely chopped
2 tablespoons flour
3/4 cup chicken broth
4 cups milk, scalded
3/4 pound finely grated sharp Cheddar cheese
1/8 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1. Melt the butter in a heavy saucepan and saute the onion in it until tender. Sprinkle the flour over all and cook two minutes.
2. Gradually stir in the broth and milk. Bring to a boil.
3. Add these cheese, mustard, celery salt, Worcestershire and pepper ad stir until cheese is melted. Remove from the heat and serve immediately.