Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"


Gallagher's Cheddar Cheese Soup

2 C. water
1/3 C. each, finely chopped: carrots and celery
1 C. finely chopped green onions
1/2 C. butter
1 medium-size white onion, chopped
1 C. all-purpose flour
4 C. each: milk and chicken broth
1 (15oz.) jar pasteurized process cheese spread (such as Cheez Whiz)
salt and ground black pepper to taste
1/4 t. cayenne pepper
1 T. prepared mustard

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to a boil and boil 5 minutes; set aside but do not drain.

Melt butter in a large stockpot over medium heat and add onion; sauté 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to a boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.

Makes 8 servings.

Razzle Dazzle Recipes

Don't forget to visit our other site at
That's My Home