Cheddar Cheese Soup Recipe

Ingredients

2-3 Tbs. vegetable oil

½ c. finely chopped celery

½ c. finely chopped green pepper

½ c. finely chopped onion

½ c. finely chopped carrot

½ c. finely chopped cauliflower or broccoli

1 clove garlic, pressed

1 bay leaf

½ tsp. each basil and thyme

1 tsp Worcestershire sauce

2 ½ - 3 c. chicken broth

2/3 c. butter

2/3 c. all purpose flour

4 c. milk

½- ¾ Lb. sharp or extra sharp cheddar cheese

2 Tbs. sherry, optional

paprika to garnish

Preparation

Sauté the vegetables until tender in ¼ c. oil. Add in the chicken broth and spices.

In a medium saucepan, make a roux from the butter and the flour. Whisk in the milk to make a white sauce; add in the cheese when the sauce has thickened. Stir until the cheese has melted into the sauce.

Stir the cheese sauce into the veggies and broth. Do not boil the soup. Serve garnished with a sprinkle of paprika.