Cook'n Recipe App


Tennessee Cheddar Soup

Serves: 12
Total Calories: 233
Yield: 2 quarts

Ingredients

1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
1/2 cup margarine
1 cup all-purpose flour
1 quart chicken stock or bouillon
3 cups grated Cheddar cheese
1 quart milk
1 teaspoon salt
1/2 teaspoon white pepper

Directions:

Sauté vegetables in margarine until soft. Add flour and mix until smooth. Add chicken stock. Bring to a boil; reduce heat and simmer 15 minutes. Add cheese; cook 10 minutes longer. Add milk, salt, and pepper. Heat to serving temperature.

Nutritional Facts:

Serves: 12
Total Calories: 233
Calories from Fat: 126

This Tennessee Cheddar Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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