Jim's Cheese Soup
Cheese Soup. Need we say more? Thick, creamy and cheesy. Serve with a side salad and some yummy rustic bread to dunk in the soup.
- 1 1/2 quarts water
- 1/2 pound celery, finely diced, about 4 to 5 stalks
- 1 ounce onion, finely diced, about 1/4 cup
- 6 ounces carrots, shredded, about 2 to 3
- 2 ounces chicken base, low-salt preferred
- 2 sticks margarine or butter, melted
- 1 to 2 cups flour (see Note)
- 1 (16 ounce) jar Cheez Whiz
- 4 ounces grated cheese (2 ounces Swiss and 2 ounces Cheddar, or 4 ounces of either one)
- 3 cups milk or more, if necessary, to achieve proper consistency
Adapted from yumsugar.com
Pour water in large stockpot and bring to boil.
Add celery, onion, carrots and chicken base and simmer about 30 minutes, or until celery is tender but firm.
Meanwhile, in heavy skillet, melt butter or margarine over low heat; add flour and mix constantly with wire whisk until smooth and free of lumps.
Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching.
Reduce heat under soup to medium-low, add cooked roux to soup and continue to whisk until smooth and thick, 4 to 5 minutes.
Add Cheese Whiz and grated cheese slowly and continue cooking until cheese is melted, whisking occasionally.
Heat milk until warm in double boiler, or in microwave. Add to mixture slowly, whisking as necessary until smooth. Add milk until soup is desired consistency. (More milk may be needed after soup has been refrigerated.)
Note: The original recipe called for 2 cups flour; in testing, we found 1 cup flour made the soup the thickness we preferred.
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