Cheddar Vegetable Soup2

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Cheddar Vegetable Soup2 Ingredients

1 lg Onion; chopped	2 Zucchini; (about 1 pound),
1/4 c Vegetable oil	10 oz Frozen corn; thawed
1 lg Red bell pepper; cut into	1/3 c All-purpose flour
Trips	4 c Chicken broth
Strips	2 c Milk
2 Boiling potatoes; (about 1	1/8 ts Cayenne; or to taste
Eeled an nd cut in	10 oz Extra-sharp cheddar grated;
/2 /2 inch cubes

Instructions for Cheddar Vegetable Soup2

In a heavy kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, stir in the bell pepper, the potatoes, the zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add the flour and cook the mixture, stirring for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, and salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it has thickened. Add the Cheddar in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate. Yield: about 11 cups, serving 6 to 8 NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

Main Ingredient: SoupCuisine: Uncategorized

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