Cheddar Cheese Soup

Doesn’t everyone love cheese?!? On those chilly fall nights this Cheddar cheese soup is always a hit!

Ingredients

6 tablespoons salted butter

1 cup finely minced onion

1 cup peeled and finely minced carrot

½ cup finely minced celery

4 tablespoons flour

1 teaspoon salt

½ teaspoon of white pepper

½ teaspoon paprika

Pinch of cayenne pepper

4 ½ cups chicken broth

2 tablespoons dry sherry

4 cups sharp Cheddar cheese, grated and packed firmly when measured

¼ cup chopped fresh parsley or minced fresh dill weed

If you have a food processor (my favorite is Cuisinart) this will save you time while prepping. Process the onion, carrot and celery together.

In a large saucepan over medium heat melt the butter and sauté the onion, carrot, and celery for about 10 minutes, stirring often. Sprinkle in the flour and all the seasonings, blending well.  Gradually add the chicken broth, stirring constantly, until the broth has thickened and is smooth.  Reduce the heat to simmer and add the cream, sherry, and grated cheese.  Stir constantly until all the cheese has melted.  Give it a taste and add more seasonings if necessary.  For a nice presentation add parsley, summer savory twig or dill as a garnish.

Homemade baguette toast (as seen in picture) makes for great dipping! Serve a garden salad with a variety of veggie toppings and voilà, dinner is served!!!