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Recipe: Cheddar Sherry Soup


Similar Categories:  Cheddar, Sherry, Soup

4 tablespoons butter or margarine
1 large stalk celery, finely chopped
1 large carrot, finely chopped
3 green onions (including tops), thinly sliced
3 tablespoons all-purpose flour
3 cups vegetable stock
1 cup milk
2 cups (8 oz.) shredded sharp Cheddar cheese
1/4 cup dry or cream sherry White pepper
Ground nutmeg
Chopped parsley

In a 3-quart pan over medium heat, melt butter. Add celery and carrot and
cook, stirring occasion­ ally, for 5 minutes. Add onions and cook for 3
minutes. Stir in flour and cook for 1 more minute. Gradually stir in stock
and cook, stirring, until soup thickens slightly. Reduce heat; cover and
simmer for 10 minutes.

Add milk and cheese to soup and cook, stirring, until cheese is melted. Add
sherry, then stir in pepper and nutmeg to taste. Gar­ nish with chopped
parsley.
Makes four 1 1/4-cup servings.

Per serving: 17 grams protein, 12 grams carbohydrate, 100 milligrams
cholesterol, 403 calories
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Similar Categories:  Cheddar, Sherry, Soup
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