Hudsons Cheddar Cheese Soup Recipes

Steps:

• Heat the butter in a stockpot over medium high heat until foamy.
• Add the onion, celery, and carrot.
• Saute until the onion is softened and translucent.
• Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
• Cook, stirring constantly, for 2 minutes.
• Add the milk & chicken stock.
• Whisk until smooth.
• Heat, stirring often to prevent milk from burning on bottom of pot.
• When the carrot is soft, remove the pot from the heat.
• (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
• Add the cheddar cheese, stirring to thoroughly combine.
• The heat of the soup will melt the cheese.
• Stir until the cheese is fully integrated and no distinct bits remain.
• Add salt and pepper to taste.
• Ladle into bowls.
• Top each bowl with a dash of Bitters and a sprinkle of parsley.
• Serve crusty Sourdough bread alongside.

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Steps:

• Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.

Steps:

• Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.

Steps:

• Melt butter in saucepan, and sauté onion and carrots until tender.
• Blend in flour, paprika, dry mustard and bouillon cubes.
• Gradually stir in milk and water.
• Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
• Remove from heat.
• Gradually add cheese, continually stirring until melted.
• Serve immediately sprinkled with chopped parsley.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.