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Hearty cheese soup is easy to make

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I began thinking about soups a week or two ago because I had a tooth pulled, which made it difficult to chew comfortably.

Until this incident, I never realized how much time I spend chewing. I began to look over my old soup recipes and came across one I'd forgotten — cheese soup.

Long ago, I would often make this soup when the weather was chilly, not only because it is very good and filling, but because it is also quick to make. I would serve the soup with rye toast and often a baked apple with cream for dessert.

Soups can be thick or thin, hot or cold, subtle or spicy, jellied, pureed or creamed. They can be made with almost any meat, vegetable or even with oatmeal or bread. And soups made with leftovers can be wonderful. This one is perfect for some nourishment in any situation.

Serve this hearty soup with rye toast or crusty bread.


CHEESE SOUP

2 tablespoons butter

2 tablespoons chopped yellow onion (about 1/4 of an onion)

3 tablespoons flour

2 cups chicken broth

2 cups milk

1 cup sharp cheddar cheese, grated

Salt, to taste

Chopped parsley, for garnish (optional)

Heat a 3-quart pot on medium-high. Add the butter and stir until melted, add the onions and stir slowly but constantly until the onions are soft but not brown (spear a piece or two and taste if in doubt).

Mix in the flour and blend thoroughly, stirring constantly. Cook for about 3 to 5 minutes. Slowly add the broth and milk, stirring constantly until the soup almost reaches the boiling point (tiny bubbles will begin to form a ring around the edge of the pot). At this point, stir in the grated cheese and whisk it until it has melted. Season to taste with salt and garnish with parsley, if desired. Makes 4 cups.

Nutritional analysis (per 1-cup serving): 269 calories, 13 g protein, 11 g carbohydrate, 19 g fat (12 g saturated), 61 mg cholesterol, 595 mg sodium, 0 g fiber.


Distributed by Scripps Howard News Service.