Beer makes batters better, meat more tender, and sauces more flavorful.
Gallagher's Cheddar Cheese Soup
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- #22604
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups water
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup finely chopped green onions
1/2 cup butter
1/4 cup flour
1 medium white onion, chopped
4 cups milk
4 cups chicken broth
1 jar (15 ounce size) pasteurized process cheese spread (such as Cheez Whiz)
salt and ground black pepper, to taste
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard
directions
Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain. Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well.
In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.
added by
gennyblake
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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