50+ Friends Club Cookbook -- Soups and Sandwiches -- Vermont Cheddar Cheese Soup

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Vermont Cheddar Cheese Soup

From the Kitchen of: Pepper

2	C	Shredded cheddar cheese
3	tbsp	Butter
4		Scallions (including some of the green parts), chopped
1	sm	Onion, chopped
1	rib	Celery, chopped
3	tbsp	Flour
1/8	tsp	Grated nutmeg
1/8	tsp	Pepper
2	C	Chicken broth
1	qt	Milk
1	tsp	Salt
1	tbsp	Worcestershire sauce

In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens,
Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer, Gradually stir in the broth.
Bring the mixture to a boil and simmer for 15 minutes. Cool the mixture slightly. Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gradually add the cheese, stirring to melt each batch before adding more.
Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.