Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Drover's Inn Cheddar Cheese Soup
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- #39657
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup chopped raw carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cups grated Cheddar cheese
5 tablespoons butter
4 tablespoons flour
2 cups milk
4 cups chicken broth
salt, pepper, and parsley, to taste
directions
Melt butter, add veggies, and cook slowly for 5 minutes.
Sprinkle flour over veggies and stir well. Add heated broth, and continue cooking over low heat until it boils and thickens slightly. Add grated cheese and stir until cheese melts.
Gradually add cold milk and heat until scalding hot, but do not boil. Cook at least 10 minutes.
Season and sprinkle with parsley when serving. For a more elegant soup, strain veggies before serving.
added by
YourFriend
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
November 1, 2019
My late Sister-in-law used to make this and it is delicious. I am making it to take to her daughter who just had a baby.