Cheese/Vegetable Soup
1/2 medium onion, diced
2 stalks celery, diced
2 tablespoons butter
Saute for 5 minutes
Add:
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon (or more to taste) Worcestershire Sauce
1/4 teaspoon garlic powder
1 chicken bouillon cube
1 cup water
1/2 carrot shredded
Simmer for 15 minutes stirring occasionally
Pour into blender with
1 cup milk
Puree
Return to Pan
Add:
1 cup milk
Heat almost to boiling
Stir in 8 oz. or more shredded cheddar cheese (again to taste and I use sharp
yellow cheddar for color and flavor)
Stir till melted
Add favorite cooked vegetable and/or cooked mushrooms
Salt and pepper to taste.
Norma
This is one of my favorites on a cold, snowy day.
| 
