Cheese Soup

By KDHarmon

Ingredients

• 1/2 C carrots, diced
• 1/2 C celery, diced
• 4-1/2 C chicken stock
• 2 Tbl butter
• 2 Tbl onion, finely chopped
• 1/2 C flour
• 1 C shredded sharp cheddar cheese
• 1/4 C Parmesan cheese
• 10 drops hot sauce
• Salt to taste
• 1/4 tsp white pepper
• 1/2 C dry white wine
• 1-1/2 C cream
• Chopped fresh parsley, for garnish

Details

Servings 6

Preparation

Step 1

Add carrots and celery to 1-1/2 C chicken stock. Bring to boil, cover and simmer 15 minutes. Melt butter in 4-5 quart saucepan over medium heat, add onion and saute until transparent. Strain broth into butter and add flour.

Blend and cook 5-7 minutes, stirring constantly, being careful not to brown. Slowly stir in remaining chicken stock (3 cups), whisking over leow heat, until sauce thickens. Add cheeses and stir until melted. Season with hot sauce, salt, pepper and wine. Stir in cream prior ot serving. Garnich with chopped fresh parsley.