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Cheese Soup


  • 1/2 cup butter
  • 3 tablespoons finely minced onion
  • 3/4 cup flour
  • 2.5 cups chicken stock
  • 1 teaspoon Dijon mustard
  • Pulp of 1 carrot
  • 4.5 cups milk, heated
  • 1 pound American cheese, sliced
  • 1/2 cup water
  • Salt and pepper to taste


Melt butter in 2.5-quart saucepan over medium heat. Add onions and cook and stir until onion is soft, about 3 minutes. Add flour and cook and stir for 3 minutes on low heat. Do not brown. Slowly stir in chicken stock. Add mustard and carrot pulp and hot milk. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and add sliced cheese. Stir until cheese is melted.

Course: Recipes Using Pulp & More...

Yield: About 2 quarts


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