Vermont Cheddar Cheese Soup

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Ingredients

• 1 cup Onion ; diced
• 1/2 cup Celery ; diced
• 1/2 cup Carrot ; diced
• 2 teaspoon Garlic ; minced
• 6 tablespoon Unsalted butter
• 8 tablespoon All purpose flour
• 1 teaspoon Dry mustard
• 4 cups Chicken stock
• 2 cups Heavy cream
• 1 1/2 pound Vermont Cheddar Cheese ; grated
• 1 teaspoon Worcestershire sauce
• Salt & pepper ; to taste

Details

Servings 12

Preparation

Step 1

Melt butter in soup pot. When hot, add onion, garlic, celery and carrots. Saute for 7 to 10 minutes. Sprinkle flour and dry mustard on top, reduce heat, and stir to incorporate constantly for 10 minutes. Add chicken stock, 1 cup at a time, whisking to incorporate each time. Add heavy cream, bring to a boil, and simmer for 45 minutes.

Strain into another pot. Add cheese and Wrocestershire sauce and whisk to incorporate and melt. You may need to return this mixture to heat to help melt the cheese. If so, use a low flame or a double boiler so mixture does not burn. Season with salt and pepper. You may vary this soup presentation at this time by adding ham, sun-dried tomatoes, grilled chicken or croutons.