Shelly's Recipe

HUDSONS CHEESE SOUP

Category: Soups

4 tbsp butter
1 tbsp finely chopped yellow onion
1/2 cup very finely diced celery
1/2 cup very finely diced carrot
1/2 cup all-purpose flour
1 tbsp cornstarch
1/8 tsp paprika
1/8 tsp baking soda
3 cups whole milk
3 cups chicken broth
2 lbs aged sharp Cheddar cheese, shredded
2 drops bitters
Salt and pepper
Minced parsley

Melt butter in a large saucepan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes or until vegetables begin to soften.

In a small dish, mix flour, cornstarch, paprika and baking soda. Add to vegetables and cook, stirring constantly, one minute. Add milk and broth, whisking until smooth.

Heat to a simmer. Loosely cover and cook gently, stirring often, about 10 minutes until carrot is tender. Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley. Serves 8