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1
1. Melt butter in a large saucepan over medium heat. Add onion and saute until tender and aromatic, 5-7 minutes.
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2. Sprinkle flour and dry mustard over onion and stir to evenly coat. Continue cooking, stirring until well blended.
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3. Add broth, stirring until well blended.
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4. Peel, quarter and core 1 of the apples and finely chop it. Add apple to the soup, cover,reduce the heat to low, and simmer until the soup is thickened and the apple is tender, about 10 minutes.
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5. Stir in cider and grated cheese and cook a few minutes longer, stirring constantly, until the cheese is fully melted.
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6. Puree the soup in a blender or with a hand osterizer. Stir in a few drops of hot pepper sauce,(or to taste). Add salt and pepper to taste.
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7. Quarter and core the remaining apple and cut in 1/2 inch dice.
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8. Ladle the soup into warmed bowls, sprinkle with diced apple and serve immediately.
