English Cheddar Chowder Cheese Soup

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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.

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Steps

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Finely chop carrots , celery and scallions.

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Put them in the cup of water and simmer for 5 minutes.

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Reserve the vegetable and liquid for later.

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Finely chop the small onion.

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In a large pan , melt the butter and saute the onion until wilted.

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Blend in flour , cook for a few minutes , then slowly add the chicken broth , whisking mixture constantly.

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Stir until thickened slightly.

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Add the milk and vegetable mixture and bring to a boil.

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Add the salt and pepper , dry mustard and cayenne pepper.

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Grate the cheddar cheese and add the cheese to the mixture.

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Stir until the cheese is melted and the soup is well blended.

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Do not boil the soup after the cheese is added.

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You risk having the cheese separate.

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Ingredients

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water, carrots, celery, scallions, milk, chicken broth, butter, onion, flour, sharp cheddar cheese, dry mustard, salt and pepper, cayenne pepper