Recipe for cooking cheddar cheese soup

Recipes from England :: English Soups and Stews

Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.

1 small onion, chopped
1 med. stalk celery, thinly sliced
2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 c. milk
2 c. (8 oz.) shredded Cheddar cheese
Paprika

Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 mins.

Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.

Add chicken broth and milk. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 minute.

Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle and distribute soup with paprika.