Cheese Soup

Cheese Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Juice Extractors

  • 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
  • Salt and pepper to taste

Directions

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

Serves:  8

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