Fall is here.
Football games, warm sweaters,
jumping in leaf piles, pumpkins, bon fires, and
Nothing says fall like a big steaming bowl of soup.
With a few slices of crusty bread to go with it.
If you have never tried Cheese soup
then you will be surprised.
It isn't like a cheese dip or the cheese on nachos.
It really is soup.
It has delicious celery and onion in it.
Top with a little bit of shredded cheddar
and a sprinkle of paprika.
Start with a few simple things.
Most of which you probably already have.
Chop an onion.
Slice a stalk of celery.
We like the "crunchiness" of sliced celery,
but you might want to dice the celery
instead for tinier pieces.
Saute the onions and celery
in melted butter until tender.
Add flour, pepper, and mustard.
Stir in the milk and chicken broth.
Add shredded cheese.
Stir until melted.
3 Tbsp butter
1 onion, chopped
1 stalk celery, sliced or diced
3 Tbsp flour
1/4 tsp pepper
1/2 tsp dry mustard
1 1/4 cup milk
(It is creamier with whole milk but we use 1%)
1 (10 3/4 oz.) can chicken broth
2 - 3 cups shredded Cheddar cheese
Melt butter in a saucepan.
Add onion and celery and cook for about 5 minutes.
Stir in flour, pepper, and mustard.
Let that cook for about 1 minute stirring the whole time.
Add milk and broth.
Heat to boiling over medium heat, stirring constantly.
Boil and cook for about 2 - 3 minutes.
Stir in cheese.
Heat over low heat, stirring until cheese is melted.
Top each bowl of soup with a little bit of shredded cheese and sprinkle with paprika.
Adapted from Betty Crocker's Cookbook.