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Vermont Cheddar Cheese Soup

Submitted by: Mary on 09/27/2004
1886 views
2.74 avg rating
200 votes
 
 
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Ingredients

2 cups shredded Cheddar cheese
3 tablespoons butter
4 scallions (including green parts), chopped
1 small onion, chopped
1 rib celery, chopped
1/8 teaspoon (1/2 ml) grated nutmeg

1/8 teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1 quart Heavy cream
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 teaspoons Xanthan gum

Directions

In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens.



Sift in the nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stir in the broth. Bring the

mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.



Strain into a bowl and return it to the pan.



Add the cream and bring the soup just to a boil.



Add the xanthan gum, a little at a time until thickened.



Gruadually add the cheese,

stirring to melt each batch before adding more. Return the soup to a simmer,

stirring often. Taste for seasoning, and add salt and Worcestershire.

Servings

6

Calories

7

Time to prepare

20 minutes

Difficulty

Easy
 

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