Nov 11, 2006
Cheese Soup
- 2 scallions, minced
- 3 tbsp carrot, grated
- 1 tbsp butter
- 4 cups chicken stock
- 1/2 tsp dry mustard
- 1 tsp paprika
- 1/4 cup milk
- 2 tbsp cornstarch
- 1/4 lb sharp cheddar cheese, grated
- salt and cracked pepper
- 3 tbsp parsley, minced
- Melt the butter in a dutch oven. Saute the scallions and the carrot on low for about 10 minutes.
- Pour in the stock. Stir in the mustard and the paprika. Simmer for 15 minutes.
- Combine the milk with the cornstarch and stir into the stock. Cook for 5 minutes.
- Add the cheese and stir until it has melted.
- Season to taste. Sprinkle in the parsley.
- Serve.
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