|
Uncle Ed's Favorite Cheese Soup Three Rivers Cookbook I Mrs. Ed Schaughency Yield: 2 quarts 5 slices of bacon 1/2 cup grated carrot 1/2 cup chopped celery, chopped fine 1/2 cup chopped onion, chopped fine 1/2 cup green pepper, chopped fine 1/4 cup flour 4 cups chicken or beef broth (or combination) 3 cups shredded Old English cheese 2 cups milk 2 Tbsp. dry sherry 5 oz. pimento stuffed olives, sliced Coarsely ground pepper Parsley to garnish In a large sucepan, cook bacon until crisp. Drain in paper towel and crumble. Sauté carrot, celery, onion and green pepper in bacon drippings on low heat until tender but still crisp - do not brown. Blend in flour, then gradually add broth. Cook over low heat until mixture thickens and boils. Cook for 5 minutes. Add cheese and stir until cheese is melted. Stir in milk, sherry and olives. Simmer 10 minutes. Season to taste with pepper. Serve garnished with crumbled bacon and parsley. Note from MFG: This Uncle Ed is Mrs. Schaughency's Uncle Ed, not mine. Old English cheese was a Kraft product. It doesn't seem to be available now - I use a sharp cheddar. |
| Home | Table of Contents | Soup Index |