Gallagher'S Cheddar Cheese Soup

1. 1

   Place water in pot over high heat.

2. 2

   Add carrots, celery and green onions; boil 5 minutes and set aside (do not drain).

3. 3

   Melt butter in soup pot over medium heat; saute white onion 1 minute; add flour, blending well.

4. 4

   In a large sauce pan bring milk and broth to a boil.

5. 5

   Whisk broth mixture into flour and onion mixture.

6. 6

   Stir in cheese, salt, pepper, cayenne and mustard.

7. 7

   Add cooked vegetables, including the water in which they were cooked. Bring to a boil, stirring to blend well and serve immediately. Makes 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.