September 9, 2009

Cheese Soup

1/2 cup chopped onions
1/4 cup butter or margerine
1/4 cup flour
1 1/2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
1 quart milk, heated
1 quart chicken stock, heated
3/4 cup diced carrots, cooked
3/4 cup diced celery, cooked
1 cup (+) sharp cheddar cheese, shredded
chopped parsley
crumbled bacon

Saute onion in melted butter until transparent but not brown (5 to 10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Puree cooked vegetables. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese. Garnish with parsley and bacon. Amount of vegetable may be increased if thicker soup is desired.

From Jan Baumgartner