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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is perfect in a mug watching football by the fire. It's an autumn and winter staple in our household. Ingredients:
4 tablespoons butter |
2 cups finely chopped onions |
4 tablespoons flour |
2 cups beef stock |
2 cups whole milk |
kosher salt |
fresh ground pepper |
1/4 teaspoon cayenne pepper |
2 cups (1/4 pound) freshly grated or shredded sharp cheddar cheese |
Directions:
1. Heat the butter in a soup kettle. Add the onions, and cook over medium low heat stirring constantly, for about 5 minutes, or until the onions are very soft but not brown.
2. Stir in the flour and cook, stirring all the time, for 3-4 minutes. Do not brown.
3. Gradually stir in beef stock.
4. Cook, covered over low heat for 10 minutes, stirring frequently.
5. Add milk, salt, black pepper, and cayenne to taste. Don't add too much salt since the cheese will be salty as well.
6. Bring to the boiling point, to let out flavors. Then reduce heat to low and stir in the cheese.
7. Cook, stirring constantly, until cheese is melted and soup is very hot.
8. Serve in warmed bowls or mugs and enjoy!
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