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2Vermont Cheddar Cheese Soup

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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Ingredients:

Directions:

  1. In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the mixture to a boil and simmer for 15 minutres. Cool the mixture slightly. Strain into a bowl and return it to the pan.
  2. Add the milk and bring the soup just to a boil. Gruadually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.
  3. Servings: 4 quarts
    Source:
    Submitted by: Recipe Group Member
    Date:

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