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Wisconson Cheese Soup
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A tasty, hearty soup! (Even if we're not from Wisconsin!)

Winter Wonders'

  • 1 Carrot, diced
  • 2 cups (475 ml) raw Potatoes, diced
  • 3/4 cup (175 ml) onion, minced
  • 1/2 cup (125 ml) celery, diced
  • 1 tsp (5 ml). salt
  • 2-1/2 cups (600 ml) boiling water
  • 1 cup (225 ml) canned tomatoes, chopped
  • 1/2 tsp (2 ml). dry mustard
  • 1 cup (225 ml) chicken broth
  • 1/2 cup (125 ml) half & half
  • 8 oz (224 grm). beer
  • 1 tbsp (15 ml). Worchestershire Sauce
  • 1/2 tsp (2 ml). Tobasco
  • 8 oz (224 grm). sharp cheddar cheese, shredded
  • 3 tbsp (45 ml). butter
  • 1/4 cup (60 ml) flour
  • Combine first five ingredients in large pot, add boiling water to cover and simmer 20min. till tender.
  • All water will be absorbed.
  • In another pan, melt butter and add flour to make a roux.
  • Cook,stirring constantly for 2 minutes.
  • Add dry mustard, chicken broth, half & half, beer, Worcestershire, Tobasco.
  • Cook, stirring constantly till it thickens.
  • Add cheese and stir till it melts and is blended.
  • Combine in the big pot and heat thoroughly, stirring constantly.
  • Oops, Add the Tomatoes in with the Cheese!!
This recipe goes way back in our family. It's one of the first 'Cold-Weather" meals I prepare in October. Hope you enjoy!

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