Cheese Soup V

Cheese Soup V

7
sal 20

"Satisfying -- the ultimate cheese soup around! Vary the cheese as you like, and garnish with parsley and bacon bits."

Ingredients 25 m {{adjustedServings}} servings 249 cals

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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
  2. Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.
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Reviews 7

  1. 11 Ratings

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JANCHIP
10/19/2004

I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I loved it and will put it our cold fall and winter night comfort recipe box!

SILENCE182
12/7/2010

Easy to make with ingredients that I had on hand. A tasty, filling soup.

cleo
5/25/2007

Hi sarah,live in ustralia , originally uk, found this recipe,on the 23rd may 2007 after losing original, but have to save it is great,i added seasonal salt , and hubby who hates vegetables , could not stop eating it , thankyou , well done , love it !!!!!!!