English Country Cheddar Soup Recipes

CHEDDAR CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

ENGLISH COUNTRY CHEDDAR SOUP

Steps:

• In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens.
• Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve.

CANADIAN CHEDDAR SOUP

Steps:

• Place the 3 tablespoons butter in a large pot on the stove.
• Add the carrots, celery, onion, and parsnips.
• Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
• Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
• Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
• Add the Cheddar cheese and stir till melted.
• Slowly add the half-and-half.
• Heat but DO NOT boil, stirring constantly about 3 minute.
• Ladle into bowls and enjoy!

CHEDDAR SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
• Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.