Title: Wisconsin Cheddar Soup
Categories: Seattle tim, Soups & ste
Yield: 6 Servings

2 tb Butter
2 tb Canola oil
1 c Finely chopped onion
3/4 c Finely chopped celery
3/4 c Finely chopped carrot
2 cn (14 1/2-ounce) chicken broth
-plus enough, divided
Water to equal 4 cups
1/4 c Flour
3/4 c Half-and-half or whipping
-cream
3 c Grated medium cheddar cheese
1/2 ts Worcestershire sauce
1/4 ts Salt
Freshly ground black pepper
-to taste

1. In a medium pot, heat the butter and oil over medium heat. Add the
onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook
an additional 5 minutes.

2. Stir in the flour and cook 1 minute. (The mixture will be very thick.)

3. Add the remaining broth slowly, stirring to smooth out the flour. Bring
to a boil. Reduce the heat and simmer 15 minutes, stirring often.

4. Remove the pan from the heat and stir in the half-and-half, grated
cheese, Worcestershire, salt and pepper. Place back on low heat for 5
minutes until the cheese has melted. Hold on low heat.

Recipe by: Seattle Times, 1/22/97

Posted to MC-Recipe Digest V1 #861 by MsRooby on Oct
23, 1997