English Cheddar Chowder (Cheese Soup)

This cheese soup recipe has been a family favorite for many years. It has also been a life-saver for friends when they are sick. It was the only nutrition a friend could keep down when she had morning sickness and today I made it to take to my daughter who has just had her wisdom teeth removed! It is not as heavy as a lot of cheese soups are and the vegetables add nutrition and flavor.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  cup water
• 3  tablespoons carrots
• 3  tablespoons celery
• 3  tablespoons scallions (I substitute onion on occasion)
• 2  cups milk
• 2  cups chicken broth
• 4  tablespoons butter
• 1  small onion
• 6  tablespoons flour
• 8  ounces sharp cheddar cheese
• 1  teaspoon dry mustard
•  salt and pepper
• 1⁄4 teaspoon cayenne pepper

Directions

1. Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
2. Finely chop the small onion.
3. In a large pan, melt the butter and saute the onion until wilted.
4. Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
5. Add the milk and vegetable mixture and bring to a boil.
6. Add the salt and pepper, dry mustard and cayenne pepper.
7. Grate the cheddar cheese and add the cheese to the mixture.
8. Stir until the cheese is melted and the soup is well blended.
9. Do not boil the soup after the cheese is added. You risk having the cheese separate.