Recipe Categories
Soup & Stews
Back to Soups

James's Tenn. Cheddar Soup

1/2 cup margarine 
1 cup finely chopped onion 
1 cup finely chopped carrots 
1 cup finely chopped celery 
1 cup flour 
1 quart chicken stock or bouillon 
1 quart milk 
3 cups grated Cheddar cheese 
1 teaspoon salt 
1/2 teaspoon white pepper 

Saute vegetables in margarine until soft. Add flour and mix until smooth. Add chicken stock. Bring to a boil; reduce heat and simmer for 15 minutes. Add cheese; cook 10 minutes longer. Add milk, salt and pepper. Heat to serving temperature.
Makes 2 quarts, approximately 12 servings

You wouldn't worry so much about what someone else is thinking about you if you knew how seldom they do.