Susans Fabulous Cheese Soup Food

SUSAN'S FABULOUS CHEESE SOUP

Steps:

• Cook carrots, celery and stock until carrots are tender.
• Saute onions in butter.
• Slowly add flour to make a roux.
• Slowly add milk to make a thick sauce.
• Reduce heat- do not boil.
• Slowly add stock/vegi mixture.
• 5-10 minutes before serving add in cheddar cheese and stir until melted.

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

FABULOUS BEAN SOUP

Steps:

• For dinner in an hour:.
• Saute pepper, onion, and garlic for 5 minutes in a little olive oil in a large pot.
• Add vegetable broth/bouillon and water, Rotel tomatoes, diced tomatoes, and refried beans.
• Add corn and three cans of plain beans (make sure they are well drained).
• Mix gently and simmer for 30 to 60 minutes.
• Crock pot:.
• Add everything to the crock pot.
• Cook on high for 3 to 4 hours.
• Stir well, and cook on low for another 1 to 2 hours.
• Watch that the beans aren't getting too mushy.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

CANADIAN CHEESE SOUP FROM HUDSON'S

Steps:

• Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.