Jane and Bob Taylor's Ardsheal House cheese soup

1. 1

   Heat the butter in a saucepan and add the onion and garlic.

2. 2

   Cook, stirring, until wilted.

3. 3

   Add the cheeses and sprinkle with flour, stirring.

4. 4

   Cook, stirring, about two minutes and remove from the heat.

5. 5

   Gradually add the chicken broth, cream and wine.

6. 6

   Add salt and pepper to taste and the bay leaf.

7. 7

   Bring to the boil slowly.

8. 8

   Let simmer five to 10 minutes.

9. 9

   Remove the bay leaf.

10. 10

    If desired, thin with a little milk.

11. 11

    This soup may be reheated and thinned if desired.

* Per serving · 4 servings · Values may vary.

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