Ingredients
- Bill, that was a long time ago!!! Here Goes, just as written 31 years ago..
- Cheese Soup The Four seasons
- Saute 3 Tablespoons each of minced onion and grated carrot in 3 tablespoons butter over low heat for 10 minutes. Stir in 4 cups chicken broth and 1/2 teaspoon each of dry mustard and paprika and simmer the mixture for 15 minutes. Make a smooth mixture of 1/4 cup milk and 2 tablespoons cornstarch, pour it into the broth mixture, and cook it over low heat, stirring constantly, for 5 minutes. Add 1 cup grated sharp Cheddar cheese and stir the soup until the cheese is melted. Season the soup with salt and pepper to taste and sprinkle it with finely chopped parsley.
Directions
Hope you enjoy this great recipe from the past.
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Submitted 6/13/05.
Source: My Files- Gourmet Magazine March 1969
Submitted By: Eileen werth
crzylegs@erols.com
CHEESE SOUP THE FOUR SEASONS