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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; saut� 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.
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