Cheddar Cheese Soup
My friend John gave me a cook book from the Epcot International Wine & Food Festival. I read through the entire things and decided that this soup would be the first thing I would try making.
Ingredients & Directions:
- 1/2 pound of Bacon, cut into 1/2” pieces
- 1 medium red onion, cut into 1/4” pieces
- 3 celery stalks, cut into 1/4” pieces
- 4 T Butter
- 1 C Flour
- 3 C Chicken Stock
- 4 C Milk
- 1 pound Cheddar Cheese
- 1 T Tabasco sauce
- 1 T Worcestershire Sauce
- Salt & Pepper to taste
- 1/2 C Warm Beer
- Chives for garnish
Cook the bacon, stirring, over medium heat for about 5 minutes or until lightly browned, in a 4 or 5 Quart pot (or Dutch Oven).
Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.
Add the flour and cook, stirring constantly, for about 4 minutes over medium heat.
Whisk in the chicken stock and bring to a boil for one minute. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in the warm beer. If the soup is too thick, thin with some milk.
Serve hot, garnished with chives.
(Steven)
