Klondike Cheddar Soup
February 28, 2007 10:28am CST
1 cup onion, finely chopped 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt 1 teaspoon white pepper 3 cups milk 1/2 cup water 1 Knorr bouillon cube, chicken flavored 2 1/2 cups extra sharp Cheddar cheese, shredded 1/2 cup dry white wine 3 tablespoons chives, chopped 1 teaspoon paprika Saute onion in butter in a large sauce pan until limp, not brown. Add flour, salt and pepper. Stir well; add milk a little at a time until used up. Dissolve the bouillon cube in water and add to milk base. Keep stirring. Then add the shredded Cheddar cheese and stir until melted. Stir in the wine and finally the paprika and chives. Ladle into warmed soup bowls. Top with croutons or crisp bacon bits.
1 person likes this
17 Apr 07
hi. thanks for sharing this wonderful recipe. i think you also need to try this one. you can have some modifications if you want in order to create more tempting recipes Harvest Pumpkin Soup SUBMITTED BY: Kathy "A very easy and great tasting soup." INGREDIENTS 2 small sugar pumpkin 3 cups chicken stock 3/4 cup heavy whipping cream 1/4 teaspoon ground nutmeg 1/2 teaspoon ground sage 1 1/2 teaspoons salt 4 tablespoons sour cream DIRECTIONS Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream Potato and Onion Soup SUBMITTED BY: Corwynn Darkholme "This is a very savory and tasty soup!" INGREDIENTS 1/4 cup margarine 1 onion, thinly sliced 2 leeks 2 red potatoes, peeled and sliced 2 quarts water 1 tablespoon salt 1/4 cup margarine 1/2 cup heavy whipping cream 3 tablespoons chopped fresh chives DIRECTIONS In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle. Ground Turkey Soup SUBMITTED BY: Tammy Zosh "Quick and easy "warmer" for those cold days!" INGREDIENTS 1 pound ground turkey 8 cups water 8 cubes beef bouillon cube 4 potatoes, peeled and cubed 2 carrots, sliced 1 small head cabbage, shredded 1 cup pearl barley DIRECTIONS In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer. In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour. Add barley for last 15 minutes of cooking time. Serve.