Title: Cheese Soup (Lanarkshire)
Categories: Soup Cheese British European
Yield: 6 Servings

1	tb	Finely chopped onion
1/2	pt	(1 1/4 cups) hot water
1	pt	(2 1/2 cups) milk
2	tb	Flour
		Seasoning (?) I use a touch of Herbes de Provence.
2	tb	Finely grated Stilton cheese

A little butter or margarine

Fry the onion, without browning, in the butter or margarine. When soft add the hot water; when the fragments of the onion are fully cooked, add the milk to increase the measure to about a quart, and as soon as it boils add in the flour mixed smooth with milk. Season to taste, stir and simmer until it thickens. A moment or so before serving, mix in the cheese.

Posted by John Hartman. Courtesy of Fred Peters.

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