Title: Cheese Soup (Lanarkshire)
Categories: Soups/stews, Cheese/eggs
Yield: 6 Servings

1 tb Finely chopped onion
1/2 pt (1 1/4 cups) hot water
1 pt (2 1/2 cups) milk
2 tb Flour
Seasoning (?) I use a
-touch of Herbes de
-Provence.
2 tb Finely grated Stilton cheese

A little butter or margarine

Fry the onion, without browning, in the butter or margarine. When soft add
the hot water; when the fragments of the onion are fully cooked, add the
milk to increase the measure to about a quart, and as soon as it boils add
in the flour mixed smooth with milk. Season to taste, stir and simmer until
it thickens. A moment or so before serving, mix in the cheese.

Posted by John Hartman. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini