Title: English Cheddar Cheese Soup
Categories: Starter Soup Cheese British
Yield: 4 Servings

1/4	c	Butter
1/4	c	Flour
27	fl	Chicken broth
2		Carrots
1		Onion; chopped
1/2	c	Leeks; Chopped
1	c	White wine
1	ts	Worcestershire sauce
2	c	Cheddar cheese; shredded
1	ds	Red pepper
		Salt
1/2	c	Cream

Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt. Stir in cream, heat until hot. Do not boil. Serve.

Posted: Kaz Langridge 2:252/820

From: Recipes

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